Big Green Immunity-Boosting Soup (Printer-friendly)

A silky smooth blend of green vegetables enriched with cashews for a velvety, nutrient-dense soup.

# 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 ounces)
06 - 1 bunch asparagus, trimmed and cut into 2-inch pieces (about 8.8 ounces)
07 - 150 grams baby spinach

→ Nuts and Dairy-Free Creaminess

08 - 80 grams raw cashews, soaked in hot water for 15 minutes and drained

→ Liquids

09 - 33.8 fluid ounces low-sodium vegetable broth
10 - 8.5 fluid ounces 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

# How-To 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, carefully transfer soup in batches to a countertop blender.
06 - Stir in salt, pepper, nutmeg if using, and lemon juice. Taste and adjust seasoning as needed.
07 - If soup is too thick, add additional water or broth a little at a time to reach desired consistency.
08 - Serve hot, garnished with a drizzle of olive oil or fresh lemon juice if desired.

# Expert Suggestions:

01 -
  • The cashews create this impossibly creamy texture without a drop of dairy, and nobody believes it's vegan until you tell them
  • One bowl somehow manages to feel both light and comforting, like a warm hug that doesn't weigh you down
  • You're getting about four servings of vegetables in one go, but it tastes so good you forget you're being healthy
02 -
  • Don't skip soaking the cashews, or you'll end up with gritty soup instead of silky perfection
  • Let the soup cool slightly before blending if you're using a countertop blender, otherwise hot liquid can create dangerous pressure
  • The lemon juice is not optional, it's what makes all those greens taste bright instead of just vegetal
03 -
  • Use the tender asparagus stalks, saving the woody bottoms for making vegetable broth another day
  • If your blender struggles with getting it completely smooth, pass it through a fine-mesh sieve for restaurant-quality texture
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