Big Green Immunity-Boosting Vegetable Soup (Printable)

Creamy green soup with spinach, asparagus, broccoli, and cashews. Vegan, nutrient-dense, ready in 40 minutes.

# What You'll 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 & Dairy-Free Creaminess

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

→ Liquids

09 - 4.2 cups low-sodium vegetable broth
10 - 1.06 cups water, plus more as needed

→ Seasonings

11 - 1 teaspoon sea salt, or to taste
12 - ½ teaspoon ground black pepper
13 - ¼ teaspoon ground nutmeg, optional
14 - Juice of ½ lemon

# Steps:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, and sliced leek; sauté for 4–5 minutes until softened and fragrant.
02 - Add broccoli florets and asparagus pieces; cook for another 3 minutes, stirring occasionally.
03 - Pour in vegetable broth and water. Bring to a boil, then lower heat and simmer for 10 minutes until vegetables are just tender.
04 - Add baby spinach and soaked cashews. Simmer for 2–3 minutes until spinach is wilted.
05 - Remove from heat. Using an immersion blender, blend the soup until completely smooth and creamy. Alternatively, work in batches with a countertop blender.
06 - Stir in sea salt, 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 to reach desired consistency.
08 - Serve hot, garnished with a drizzle of olive oil or extra lemon if desired.

# Chef’s Tips:

01 -
  • It tastes indulgent and creamy while being completely plant-based and honest about what's inside.
  • Four cups of leafy greens disappear into something smooth that even skeptics will ask for seconds of.
  • Ready in 40 minutes, which means you can go from craving to comfort without derailing your evening.
02 -
  • Don't skip soaking the cashews—blending raw dry cashews will give you a grainy texture that tastes unfinished, but soaked ones become silky and almost invisible in the best way.
  • Add the spinach at the very end so it wilts gently and keeps its bright green color instead of turning olive-drab from overcooking.
03 -
  • Invest in a good immersion blender if you make creamy soups often—it's faster than transferring batches to a countertop blender and creates a silkier texture with less air incorporation.
  • Taste the soup before adding the full amount of salt; vegetable broths vary wildly in sodium, and you might need less than you think.
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