Big Green Immunity-Boosting Vegetable Soup (Printable)

Creamy green soup with spinach, asparagus, broccoli, and cashews for a nutrient-dense boost.

# Ingredient List:

→ 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 10.6 oz)
06 - 1 bunch asparagus, trimmed and cut into 2-inch pieces (about 8.8 oz)
07 - 5.3 oz baby spinach

→ Nuts and Dairy-Free Creaminess

08 - 2.8 oz 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 - 1/2 teaspoon ground black pepper
13 - 1/4 teaspoon ground nutmeg, optional
14 - Juice of 1/2 lemon

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, garlic, and leek; sauté for 4-5 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 tender.
04 - Add spinach and soaked cashews. Simmer for 2-3 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 a bit more water or broth to reach desired consistency.
08 - Ladle into bowls and serve hot, garnished with a drizzle of olive oil or fresh lemon if desired.

# Expert Advice:

01 -
  • It's a sleeper hit that feels indulgent despite being completely plant-based and honest about its ingredients.
  • You can make it in under an hour and genuinely feel like you've done something nourishing for yourself, which matters on the hard days.
  • The cashew cream trick means you skip the guilt that comes with heavy soups but keep all the satisfaction.
02 -
  • Don't skip soaking the cashews—I learned this the hard way when my first batch tasted grainy and I had to start over, but that mistake taught me that this step isn't optional, it's the entire reason the soup feels luxurious.
  • Blend it fully until there are absolutely no flecks or chunks; half-blended soup feels thin and broken, but completely smooth soup feels intentional and restaurant-quality.
03 -
  • Soak your cashews in truly hot water, almost boiling, rather than warm—this makes the difference between silky and slightly grainy in the finished soup.
  • Add the lemon juice after blending and tasting, not before; this way you're adjusting the brightness to exactly what you want, not fighting against pre-added acid.
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