Big Green Immunity-Boosting Soup

Last winter, when everyone around me seemed to be catching something, I found myself standing over a pot of bubbling green soup, feeling like I'd discovered a secret weapon. The color alone was enough to make me feel better, this brilliant emerald bowl of pure vegetable power. I'd never thought about soup as armor before, but that first spoonful changed everything.

My neighbor Sarah stopped by during that first batch, skeptical of anything that looked so aggressively green. She took one hesitant sip, looked at me with wide eyes, and immediately asked for the recipe. Now she makes it every Sunday, and her whole family actually fights over the leftovers.

Ingredients

• Olive oil: Creates the foundation for sautéing the aromatics and adds a subtle richness that balances the vegetables
• Onion, garlic, and leek: This trio builds the flavor base, and I've learned taking time to properly soften them makes a huge difference in depth
• Broccoli and asparagus: The backbone vegetables that provide body and that gorgeous vibrant green color when blended
• Baby spinach: Added at the end so it just wilts, contributing fresh green flavor without any bitter notes
• Raw cashews: These soaked nuts are the secret to the luxurious creamy texture, and 15 minutes of soaking is non-negotiable for smooth results
• Vegetable broth and water: The cooking liquid, and I always keep extra water nearby since thickness varies with vegetable size
• Sea salt and black pepper: Essential seasoning, and I always taste at the end since cashews can slightly mask salt levels
• Ground nutmeg: Just a pinch adds an intriguing warmth that people can never quite identify but love
• Fresh lemon juice: The acid brightens everything and cuts through the richness of the cashews beautifully

Instructions

Build your flavor foundation:

Heat olive oil in your large pot over medium heat, then add onion, garlic, and sliced leek, cooking until softened and fragrant, about 4-5 minutes

Add the hard vegetables:

Toss in broccoli and asparagus pieces, stirring occasionally for another 3 minutes to start the cooking process

Simmer the base:

Pour in vegetable broth and water, bring everything to a boil, then lower heat and let it simmer for 10 minutes until vegetables are just tender

Add the delicate elements:

Stir in spinach and those soaked cashews, simmering for just 2-3 minutes until spinach completely wilts

Transform into velvet:

Remove pot from heat and blend with an immersion blender until completely smooth, or work in batches if using a countertop blender

Season to perfection:

Stir in salt, pepper, nutmeg if using, and lemon juice, tasting and adjusting as needed

Find your texture:

If the soup feels too thick, add more water or broth a little at a time until it reaches your preferred consistency

Serve with love:

Ladle into bowls hot, with an optional drizzle of olive oil or extra lemon wedge on top

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This soup became my go-to gift when friends were feeling under the weather. There's something about delivering a bright green jar of liquid health that feels more thoughtful than chicken soup, and the reactions I've gotten have made it worth every blender-full.

Making It Your Own

I've experimented with adding different herbs over the years, and a handful of fresh basil or parsley blended in at the end can completely transform the flavor profile. Sometimes I'll throw in a zucchini if I have extra vegetables that need using, and it disappears into the creamy texture without anyone noticing.

Nut-Free Swaps

When I make this for my cousin with tree nut allergies, I replace the cashews with full-fat coconut milk, added right at the end just before blending. It creates a slightly different flavor profile but still delivers that luxurious creaminess that makes this soup so satisfying.

Batch Cooking Magic

This soup actually gets better after a day in the refrigerator, which is probably why I always double the recipe. The flavors meld together beautifully, and having ready-to-eat containers in my fridge means I'm less likely to order takeout on busy weekdays.

• Portion cooled soup into glass jars for easy grab-and-go lunches
• Freeze portions in freezer-safe bags for up to three months without any texture loss
• Reheat gently over low heat, stirring occasionally to maintain that silky consistency

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There's something deeply satisfying about eating food that not only tastes incredible but makes you feel like you're doing something good for your body, one bright green spoonful at a time.

Recipe FAQs

→ Can I make this soup nut-free?

Absolutely. Replace cashews with full-fat coconut milk or silken tofu for the same creamy texture without nuts. Coconut milk adds subtle sweetness while tofu remains neutral.

→ How long does this soup keep in the refrigerator?

Store in an airtight container for up to 5 days. The cashews thicken the soup as it sits, so simply thin with additional broth or water when reheating.

→ Can I freeze this green soup?

Yes, freeze for up to 3 months. The texture remains excellent thanks to the cashew base. Thaw overnight in the refrigerator and reheat gently, adding liquid if needed.

→ What other greens work in this soup?

Swap spinach for kale, Swiss chard, or pea shoots. Frozen peas also add beautiful sweetness and color. Adjust cooking time as heartier greens like kale need a few extra minutes.

→ Do I really need to soak the cashews?

Soaking for 15 minutes in hot water softens cashews significantly, ensuring they blend completely smooth. Without soaking, you may detect a slight graininess. If you forget, extend blending time.

→ Can I use frozen broccoli and asparagus?

Frozen vegetables work perfectly here. Use equal weights and add them directly to the pot without thawing. They may need an extra minute or two of simmering to become tender.