Big Green Immunity-Boosting Soup (Printable)

Creamy green blend of spinach, asparagus, broccoli, and cashews for a nutrient-dense, immune-supporting bowl.

# 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 (about 10.5 ounces)
06 - 1 bunch asparagus, trimmed and cut into 2-inch pieces (about 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 - 4.2 cups low-sodium vegetable broth
10 - 1 cup water, plus more as needed

→ Seasonings

11 - 1 teaspoon sea salt, or to taste
12 - 0.5 teaspoon ground black pepper
13 - 0.25 teaspoon ground nutmeg, optional
14 - Juice of 0.5 lemon

# Directions:

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. Cook for 3 minutes, stirring occasionally.
03 - Pour in vegetable broth and water. Bring to a boil, then reduce heat and simmer for 10 minutes until vegetables are tender.
04 - Add baby spinach and soaked cashews. Simmer for 2 to 3 minutes until spinach is wilted.
05 - Remove from heat. Using an immersion blender, blend soup until completely smooth and creamy. Alternatively, blend in batches using a countertop blender.
06 - Stir in salt, pepper, nutmeg if desired, and lemon juice. Taste and adjust seasoning as needed.
07 - If soup is too thick, add water or broth in small increments to reach desired consistency.
08 - Serve hot, garnished with a drizzle of olive oil or fresh lemon if desired.

# Expert Suggestions:

01 -
  • The cashews create a silky creaminess that feels indulgent while keeping everything plant-based – a trick I stumbled upon when trying to please both my vegan sister and cream-loving partner at the same dinner table.
  • You can feel your body thanking you with each spoonful, especially during those transition seasons when everyone around you seems to be sniffling.
02 -
  • Dont skip soaking the cashews – I learned this the hard way when I rushed the process once and ended up with a slightly gritty texture instead of that smooth, creamy finish.
  • The order of adding ingredients matters – I discovered that adding the spinach too early dulls its bright green color, so always add it at the end for that vibrant hue that makes the soup so appealing.
03 -
  • If youre using a standard blender instead of an immersion blender, let the soup cool for about 5 minutes before blending and work in batches no more than half-full – I learned this safety tip after a lid-popping hot soup explosion that redecorated my kitchen ceiling.
  • For the ultimate silky texture, strain the blended soup through a fine-mesh sieve – its an extra step I only take when entertaining, but it elevates the experience to restaurant-quality refinement.
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