Big Green Immunity-Boosting Vegetable (Printable)

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

# What You Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 large onion, chopped
03 - 2 garlic cloves, minced
04 - 1 medium head broccoli (about 10.5 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 cups low-sodium vegetable broth
10 - 1 tablespoon lemon juice

→ Seasonings

11 - 1 teaspoon sea salt
12 - 1/2 teaspoon ground black pepper
13 - 1/4 teaspoon ground nutmeg
14 - 1/2 teaspoon dried thyme

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté for 3-4 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 4-5 minutes.
03 - Pour in vegetable broth and bring to a gentle boil. Reduce heat, cover, and simmer for 12-15 minutes until vegetables are tender.
04 - Add baby spinach and soaked cashews. Simmer for 2 more minutes until spinach is 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 lemon juice, taste and adjust seasoning as desired.
07 - Serve hot, garnished with extra spinach leaves or a drizzle of olive oil if desired.

# Expert Tips:

01 -
  • It's impossibly creamy without any cream, just soaked cashews doing all the heavy lifting.
  • You'll actually taste every vegetable in that first spoonful, not just blended mush.
  • The whole thing comes together in less time than it takes to preheat most ovens.
02 -
  • Don't skip soaking the cashews unless you enjoy soup with a gritty, fibrous texture that'll remind you why you should have listened.
  • If your blender struggles, add more broth to the blending batches and the soup will still be plenty creamy once it's all combined.
03 -
  • Make sure your blender is never more than half full when you're pureeing hot soup, or you'll end up with a scalding mess and regrets.
  • If you want extra protein and aren't concerned about keeping it vegan, a scoop of plain Greek yogurt stirred in at the very end adds creaminess and nutrition without changing the flavor.
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