Big Green Immunity-Boosting Vegetable Soup (Print-Friendly)

Silky blended green soup with spinach, asparagus, broccoli, and cashews for immune-boosting nutrition.

# 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 (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, then 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

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add onion, garlic, and leek; sauté for 4 to 5 minutes until softened and fragrant.
02 - Add broccoli and asparagus; 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 spinach and soaked cashews. Simmer for 2 to 3 minutes until spinach is wilted.
05 - Remove from heat. Using an immersion blender or in batches with a countertop blender, blend the soup until completely smooth and creamy.
06 - Stir in salt, pepper, nutmeg if using, and lemon juice. Taste and adjust seasoning as needed.
07 - If soup is too thick, add more water or broth to reach desired consistency.
08 - Serve hot, garnished with a drizzle of olive oil or extra lemon if desired.

# Expert Advice:

01 -
  • It tastes indulgent and restaurant-quality but actually comes together in less time than most people spend scrolling recipes.
  • You don't need any dairy or complicated techniques, just honest vegetables and a blender that does all the heavy lifting.
  • The color is almost absurd—deep spring green—and people always ask if you added spinach when it's really the broccoli doing the work.
02 -
  • Soaking your cashews in hot water for exactly 15 minutes is not fussy or optional—it's what separates creamy from grainy, and once you taste the difference it becomes non-negotiable.
  • Don't skip the lemon juice or assume you can add it later; it transforms the soup from tasting one-dimensional to bright and alive, and it happens in a single squeeze.
03 -
  • If your blender is loud or you're working in the morning, let the soup cool for just 2 minutes before blending so you're not fighting with steam and heat.
  • Always taste before serving and adjust lemon juice and salt separately, because sometimes people need different amounts based on their broth and preference.
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