Big Green Immunity-Boosting Vegetable

This Big Green Immunity-Boosting Vegetable Soup is a nutrient-dense powerhouse designed to support your wellness while delighting your palate. Vibrant spinach, tender asparagus, and hearty broccoli florets come together in a silky-smooth blend, enriched by soaked raw cashews for a luxurious, dairy-free creaminess that feels indulgent yet light.

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The foundation of this soup is built on sautéed leeks, onions, and garlic, providing a deep aromatic base. Finished with a squeeze of fresh lemon juice to brighten the earthy greens, it is a comforting bowl that provides a healthy boost to your immune system with every spoonful.

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: Sauté Aromatics

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 Main Vegetables

Add broccoli and asparagus; cook for another 3 minutes, stirring occasionally.

Step 3: Simmer

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 Greens and Cashews

Add spinach and soaked cashews. Simmer for 2–3 minutes until spinach is wilted.

Step 5: Blend

Remove from heat. Using an immersion blender (or in batches with a countertop blender), blend the soup until completely smooth and creamy.

Step 6: Season

Stir in salt, pepper, nutmeg (if using), and lemon juice. Taste and adjust seasoning as needed.

Step 7: Adjust Consistency

If soup is too thick, add a bit more water or broth to reach desired consistency.

Step 8: Serve

Serve hot, garnished with a drizzle of olive oil or extra lemon, if desired.

Zusatztipps für die Zubereitung

To ensure the smoothest texture, do not skip soaking the cashews in hot water for at least 15 minutes. Using an immersion blender directly in the pot simplifies the process, but a high-speed countertop blender will yield an even more velvety finish. Be careful not to overcook the greens to preserve their bright, vivid color.

Varianten und Anpassungen

For a nut-free version, replace the cashews with unsweetened coconut milk or silken tofu. You can also customize the flavor profile by adding a handful of fresh herbs like parsley or basil right before blending for an extra herbal note. For more heat, a pinch of red pepper flakes can be added with the seasonings.

Serviervorschläge

This soup pairs exceptionally well with a side of crusty whole grain bread for dipping or a portion of fluffy quinoa to make it a more substantial meal. Garnish each bowl with a few reserved steamed asparagus tips, a swirl of high-quality olive oil, or a light sprinkle of nutritional yeast for a cheesy flavor.

Keeps paper towels accessible for wiping spills, drying hands, and cleaning surfaces while cooking.

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Whether you are looking to reset after a busy week or simply want a delicious way to eat more greens, this Big Green Immunity-Boosting Vegetable Soup is a perfect choice. Nourishing, creamy, and simple to make, it brings the best of seasonal vegetables to your table in one cozy bowl.

Recipe Questions & Answers

→ Can I make this soup without cashews?

Yes, replace cashews with unsweetened coconut milk or silken tofu for a nut-free creamy texture. Both alternatives blend beautifully and maintain the soup's luxurious consistency.

→ How long does this soup keep in the refrigerator?

Store in an airtight container for up to 4-5 days. Reheat gently on the stove, adding a splash of broth or water if it thickens after cooling.

→ Can I freeze this green soup?

Absolutely. Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator, then reheat slowly while stirring occasionally.

→ What vegetables can I substitute?

Swap asparagus for zucchini or green beans. Try kale instead of spinach for a heartier green flavor. Peas also work well for added sweetness and vibrant color.

→ Why do I need to soak the cashews?

Soaking softens raw cashews, ensuring they blend completely smooth. This step eliminates any gritty texture and creates the silkiest, most luxurious consistency.

→ Is this soup suitable for meal prep?

Perfect for batch cooking. Make a double batch on Sunday and enjoy throughout the week. The flavors actually deepen after a day or two in the refrigerator.