Save to Pinterest Last winter, I was feeling completely run down, and my neighbor stopped by with a bowl of the most vibrant green soup I'd ever seen. One spoonful changed everything—it was silky, packed with vegetables, and somehow tasted like pure wellness. She wouldn't tell me her secret until I promised to make it myself, and when she finally revealed it was cashew cream doing all that magic, I became obsessed with recreating it in my own kitchen.
I made this for my sister when she was recovering from being sick, and watching her face light up as she tasted it made me realize why comfort food matters so much. She asked for seconds before finishing her first bowl, and that's when I knew this recipe was a keeper for whenever someone needed a little boost.
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Ingredients
- Olive oil: Use a good quality oil you actually enjoy tasting, since it's not hidden behind heavy cream.
- Onion, garlic, and leek: These three build the aromatic foundation, so don't rush them—let them get soft and golden.
- Broccoli and asparagus: Fresh is always better, but honestly frozen works when that's what you have on hand.
- Baby spinach: It wilts down to almost nothing, so don't be shy with the amount.
- Raw cashews: The game changer—soaking them in hot water makes them blend into pure silk without any graininess.
- Vegetable broth: Low-sodium lets you control the salt, which matters more than you'd think.
- Water: Keep extra nearby because you might need it to adjust the consistency at the end.
- Sea salt, black pepper, and nutmeg: The nutmeg is optional but adds a subtle warmth that makes people ask what the secret ingredient is.
- Lemon juice: This brightens everything and keeps the green color from looking dull.
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Instructions
- Build your flavor base:
- Heat your olive oil and add the onion, garlic, and leek. Let them soften for about 4 to 5 minutes until they're fragrant and starting to turn golden—this is where the real flavor begins, so listen for that gentle sizzle and don't rush it.
- Add the green vegetables:
- Toss in your broccoli and asparagus, stirring for about 3 minutes so they get coated in that flavorful oil. You'll notice the kitchen starting to smell bright and fresh, which is your sign everything's working.
- Simmer until tender:
- Pour in your broth and water, bring it all to a boil, then lower the heat to a gentle simmer for 10 minutes. The vegetables should be just tender enough to pierce easily with a fork, not mushy.
- Introduce the spinach and cashews:
- Add your spinach and those soaked cashews, letting everything simmer together for 2 to 3 minutes until the spinach looks dark and wilted. This is a quiet moment—the soup is nearly done.
- Blend until silky:
- Remove from heat and blend everything until completely smooth using an immersion blender or in batches with a regular blender—work carefully if it's hot, and don't be afraid to take your time. The transformation from chunky to silky happens faster than you'd expect.
- Season to taste:
- Stir in your salt, pepper, and nutmeg if you're using it, then add that lemon juice and taste. This is your moment to adjust—maybe it needs more salt, maybe more lemon—trust what your palate tells you.
- Adjust the consistency:
- If the soup feels too thick, add water or broth a splash at a time until it reaches that perfect pourable consistency. There's no single right thickness, only what feels right to you.
- Serve with intention:
- Ladle it into bowls while it's hot and drizzle with a touch of olive oil or a squeeze of fresh lemon if you want to add one more bright note.
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There's something special about handing someone a warm bowl of this soup and watching them take that first spoonful. In those few seconds, they taste the green vegetables, the silky cashew creaminess, and somehow, they taste that you cared enough to make it from scratch.
Why Cashews Are the Secret
I used to think cashew cream was a fancy trick reserved for complicated recipes, but this soup taught me how simple and transformative it actually is. When raw cashews are soaked and blended, they don't just add richness—they create a texture so smooth that nobody would guess there's no dairy involved. The first time someone asked if I'd used cream, I knew I'd cracked the code.
Making It Your Own
This soup is a foundation more than a strict formula, so don't be afraid to play with it. I've added fresh basil right before blending, thrown in some fresh thyme, and even stirred in a handful of kale when that's what was in my crisper drawer. The core of spinach, broccoli, and asparagus stays true, but everything else can bend to what you have and what sounds good that day.
Storage and Reheating
This soup keeps beautifully in the refrigerator for about three days, and it actually tastes better the next day once all the flavors have had time to get cozy with each other. When you reheat it, use a gentle medium heat and stir occasionally so it warms evenly without scorching on the bottom.
- Freeze it in individual portions if you want future-you to have an easy lunch waiting.
- If the soup separates slightly after sitting, just stir it back together or add a splash of broth when reheating.
- Taste for seasoning again after reheating because sometimes salt tastes different in leftovers.
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Save to Pinterest This soup has become my go-to when I want to feel like I'm taking care of myself or someone I care about. There's real magic in something this simple that tastes this good.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, this soup stores beautifully in the refrigerator for up to 4 days. Reheat gently on the stove and add a splash of water or broth if it thickens. You can also freeze it for up to 3 months.
- → What can I use instead of cashews?
For a nut-free version, substitute the cashews with unsweetened coconut milk or silken tofu. Both will provide the creamy texture without the nuts.
- → Can I add other vegetables to this soup?
Absolutely! Zucchini, peas, kale, or Swiss chard work wonderfully in this soup. Just adjust the cooking time as needed to ensure everything is tender before blending.
- → How do I make the soup thicker or thinner?
To thicken, add more soaked cashews or simmer uncovered to reduce liquid. To thin, simply stir in additional vegetable broth or water until you reach your preferred consistency.
- → What's the best way to blend hot soup safely?
An immersion blender is the safest and easiest option. If using a countertop blender, work in small batches, fill only halfway, remove the center cap, and cover with a towel to allow steam to escape.
- → Can I skip soaking the cashews?
Soaking helps create a smoother, creamier texture. If you have a high-powered blender, you can skip soaking, but the result may be slightly less silky.
