Big Green Immunity-Boosting Vegetable Soup (Printer-friendly)

Creamy green soup with spinach, asparagus, broccoli, and cashews. Vegan, gluten-free, and nutrient-packed.

# What You Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 1 leek, white and light green parts, sliced
05 - 1 medium head broccoli, cut into florets (approximately 10.5 ounces)
06 - 1 bunch asparagus, trimmed and cut into 2-inch pieces (approximately 8.8 ounces)
07 - 5.3 ounces baby spinach

→ Nuts and Dairy-Free Creaminess

08 - 2.8 ounces raw cashews, soaked in hot water for 15 minutes and drained

→ Liquids

09 - 33.8 fluid ounces low-sodium vegetable broth
10 - 8.5 fluid ounces water, plus additional as needed

→ Seasonings

11 - 1 teaspoon sea salt, or to taste
12 - 1/2 teaspoon ground black pepper
13 - 1/4 teaspoon ground nutmeg, optional
14 - Juice of 1/2 lemon

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, and sliced leek. Sauté for 4 to 5 minutes until softened and fragrant.
02 - Add broccoli florets and asparagus pieces to the pot. Cook for 3 minutes, stirring occasionally.
03 - Pour vegetable broth and water into the pot. Bring to a boil, then reduce heat and simmer for 10 minutes until vegetables are tender.
04 - Add baby spinach and drained soaked cashews to the pot. Simmer for 2 to 3 minutes until spinach is wilted.
05 - Remove pot from heat. Using an immersion blender, blend soup until completely smooth and creamy. Alternatively, blend in batches using a countertop blender.
06 - Stir in sea salt, ground black pepper, nutmeg if desired, and lemon juice. Taste and adjust seasoning as needed.
07 - If soup is too thick, add additional water or broth in small increments to reach desired consistency.
08 - Ladle soup into bowls and serve hot. Garnish with a drizzle of olive oil or fresh lemon if desired.

# Cooking Tips:

01 -
  • It tastes indulgent and creamy without a drop of dairy, which honestly surprised me the first time I made it.
  • You can throw it together in under an hour, and your kitchen smells incredible the whole time.
  • It's the kind of soup that makes you feel genuinely nourished, not just full.
02 -
  • If you skip soaking the cashews, your soup will have a grainy texture that no amount of blending fixes—those 15 minutes actually matter.
  • Don't blend the hot soup too aggressively or you'll end up with a splattered stovetop and mild panic; slow and steady wins here.
03 -
  • If you don't have an immersion blender, a regular blender works just as well—just let the soup cool slightly first and blend in smaller batches so you don't fill it past the fill line.
  • For a nut-free version, coconut milk swapped in at the same amount creates a slightly different but equally delicious creaminess.
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