Save This Big Green Immunity-Boosting Vegetable Soup is a vibrant and nutrient-dense powerhouse designed to support your health. A creamy blend of spinach, asparagus, and broccoli, this recipe uses soaked cashews to achieve a luxurious, silky texture without any dairy, making it a perfect meal for those seeking a light yet satisfying boost.
Save Beyond its nutritional profile, this soup offers a deep, savory flavor profile. The combination of sautéed leeks, onion, and garlic provides a robust foundation that is balanced by a hint of aromatic nutmeg and a bright splash of lemon juice.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 leek, white and light green parts, sliced
- 1 medium head broccoli, cut into florets (about 300 g)
- 1 bunch asparagus, trimmed and cut into 2-inch pieces (about 250 g)
- 150 g baby spinach
- 80 g raw cashews (soaked in hot water for 15 minutes, then drained)
- 1 liter low-sodium vegetable broth
- 250 ml water (plus more as needed)
- 1 teaspoon sea salt, or to taste
- ½ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg (optional)
- Juice of ½ lemon
Instructions
- Step 1
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and leek; sauté for 4–5 minutes until softened and fragrant.
- Step 2
- Add broccoli and asparagus; cook for another 3 minutes, stirring occasionally.
- Step 3
- Pour in vegetable broth and water. Bring to a boil, then lower heat and simmer for 10 minutes, until vegetables are just tender.
- Step 4
- Add spinach and soaked cashews. Simmer for 2–3 minutes until spinach is wilted.
- Step 5
- Remove from heat. Using an immersion blender (or in batches with a blender), blend the soup until completely smooth and creamy.
- Step 6
- Stir in salt, pepper, nutmeg (if using), and lemon juice. Taste and adjust seasoning as needed.
- Step 7
- If soup is too thick, add a bit more water or broth to reach desired consistency.
- Step 8
- Serve hot, garnished with a drizzle of olive oil or extra lemon, if desired.
Zusatztipps für die Zubereitung
To ensure the best texture, use a sharp chef's knife for precise vegetable prep and a high-powered immersion blender to process the soup directly in the pot. Remember to soak your cashews in hot water for at least 15 minutes; this step is essential for achieving a truly silky consistency without using heavy cream.
Varianten und Anpassungen
For a nut-free version of this soup, you can easily substitute the cashews with unsweetened coconut milk or silken tofu. If you want to enhance the freshness, try adding a handful of fresh herbs like parsley or basil to the pot just before you begin blending.
Serviervorschläge
Serve this soup piping hot with a final drizzle of olive oil or an extra wedge of lemon. It pairs wonderfully with crusty whole grain bread for dipping, or you can serve it alongside a portion of quinoa to turn it into a more substantial, protein-rich meal.
Save Enjoy this Big Green Soup as a comforting way to nourish your body with essential greens. It is a simple yet elegant dish that brings together the best of plant-based ingredients for a healthy, immunity-boosting meal.
Recipe FAQs
- → Can I make this soup without cashews?
Yes, you can substitute cashews with unsweetened coconut milk or silken tofu for a nut-free version. Both alternatives provide creamy texture while keeping the soup dairy-free.
- → How long does this soup keep in the refrigerator?
The soup stores well in an airtight container for 4-5 days. Reheat gently on the stove, adding a splash of water or broth if it thickens too much.
- → Can I freeze this creamy green soup?
Yes, freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator and reheat slowly, whisking to restore smooth texture.
- → What vegetables can I substitute?
You can swap asparagus for green beans, or use zucchini instead of some broccoli. Keep the total vegetable quantity similar for best consistency.
- → Do I need to soak the cashews?
Soaking cashews for 15 minutes in hot water softens them, ensuring they blend completely smooth. For even easier blending, soak them longer or use boiled water.
- → Is this soup suitable for meal prep?
Absolutely. Make a batch on Sunday and portion it for easy lunches throughout the week. The flavors actually deepen after a day or two in the refrigerator.