Big Green Immunity-Boosting Vegetable (Print Version)

Vibrant creamy blend of spinach, asparagus, broccoli, and cashews for a nourishing 40-minute meal.

# What You'll Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 large onion, chopped
03 - 2 garlic cloves, minced
04 - 1 medium head broccoli (about 10.6 oz), cut into florets
05 - 1 bunch asparagus (about 8.8 oz), trimmed and chopped
06 - 5.3 oz baby spinach
07 - 1 medium zucchini, chopped

→ Creamy Base

08 - 3.5 oz raw cashews, soaked in hot water for 20 minutes, then drained
09 - 4.2 cups low-sodium vegetable broth
10 - 1 tablespoon fresh lemon juice

→ Seasonings

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

# How to Make:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté for 3 to 4 minutes until softened and fragrant.
02 - Add broccoli florets, asparagus, zucchini, sea salt, black pepper, nutmeg, and dried thyme. Stir to combine and cook for 4 to 5 minutes.
03 - Pour in vegetable broth and bring to a gentle boil. Reduce heat, cover, and simmer for 12 to 15 minutes until vegetables are tender.
04 - Add spinach and drained soaked cashews. Simmer for 2 more minutes until spinach is completely wilted.
05 - Remove from heat. Carefully transfer the soup in batches to a blender or use an immersion blender, and blend until completely smooth and creamy.
06 - Stir in fresh lemon juice, taste, and adjust seasoning as desired.
07 - Serve hot, garnished with extra spinach leaves or a light drizzle of olive oil if desired.

# Expert Advice:

01 -
  • It tastes indulgent and creamy even though it's entirely plant-based and sneaks in so many vegetables you barely notice.
  • Ready in under 40 minutes, which means you can go from craving something nourishing to actually eating it without the usual fuss.
  • The flavor deepens as it sits, so this is one of those soups that gets better when you have leftovers the next day.
02 -
  • Soaking the cashews in hot water is not a suggestion—this is what makes the difference between a watery green soup and one that feels luxurious and restaurant-quality.
  • Blending soup straight from a hot pot is only safe if you let a little steam escape first by tilting the lid slightly; I learned this by nearly launching myself backward with an unexpected explosion.
03 -
  • Let your immersion blender do the work instead of carefully transferring batches to a traditional blender if you have one—it's faster, safer, and creates less cleanup.
  • If your soup seems too thick after blending, thin it with a splash more broth rather than adding water, which keeps the flavors concentrated and bright.
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