Big Green Immunity-Boosting Vegetable (Printable Version)

Vibrant creamy soup with spinach, asparagus, broccoli and cashews for a nourishing meal ready in 40 minutes.

# What You'll Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 large onion, chopped
03 - 2 garlic cloves, minced
04 - 1 medium head broccoli (about 10.6 ounces), cut into florets
05 - 1 bunch asparagus (about 8.8 ounces), trimmed and chopped
06 - 5.3 ounces baby spinach
07 - 1 medium zucchini, chopped

→ Creamy Base

08 - 3.5 ounces raw cashews, soaked in hot water for 20 minutes and drained
09 - 4.2 cups low-sodium vegetable broth
10 - 1 tablespoon fresh lemon juice

→ Seasonings

11 - 1 teaspoon sea salt, or to taste
12 - 1/2 teaspoon ground black pepper
13 - 1/4 teaspoon ground nutmeg
14 - 1/2 teaspoon dried thyme, optional

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sautéing for 3 to 4 minutes until softened and fragrant.
02 - Add broccoli florets, asparagus, zucchini, sea salt, black pepper, nutmeg, and dried thyme. Stir well to combine and cook for 4 to 5 minutes.
03 - Pour in vegetable broth and bring to a gentle boil. Reduce heat, cover pot, and simmer for 12 to 15 minutes until all vegetables are tender.
04 - Add baby spinach and soaked cashews to the pot. Simmer for 2 additional minutes until spinach is completely wilted.
05 - Remove pot from heat. Carefully transfer soup in batches to a blender and blend until completely smooth and creamy, or use an immersion blender directly in the pot.
06 - Stir in fresh lemon juice, then taste and adjust seasoning as desired with additional salt and pepper.
07 - Ladle soup into bowls and serve hot. Garnish with extra spinach leaves or a light drizzle of olive oil if desired.

# Expert Suggestions:

01 -
  • It tastes indulgent and creamy despite being completely plant-based, thanks to a cashew base that feels like a secret ingredient.
  • Forty minutes from craving to bowl means you can nourish yourself on a weeknight without fuss.
  • The color alone lifts your mood before you even taste it, something oddly powerful when you're feeling depleted.
02 -
  • Never skip soaking the cashews, or your soup will taste gritty no matter how long you blend, a mistake I made once and regretted through an entire meal.
  • The immersion blender is your secret shortcut, letting you blend right in the pot rather than doing the awkward batch transfer dance.
  • Add lemon juice after blending, not before, because the acidity can break down the creamy texture if you blend it in.
03 -
  • If your blender struggles or sounds angry, your soup might be too hot, so let it cool for five minutes between batches to prevent burns and a stalled motor.
  • Use an immersion blender directly in the pot for less mess and less thinking, which is honestly the dream when you're tired and hungry.
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