Save Brighten your day and support your health with this Big Green Immunity-Boosting Vegetable Soup. This vibrant, creamy bowl is a nutrient-dense powerhouse, combining the goodness of fresh spinach, asparagus, and broccoli into one silky texture. Perfectly balanced with a touch of lemon and enriched with soaked cashews, it offers a dairy-free indulgence that is as satisfying as it is wholesome. Whether you are looking for a light lunch or a restorative dinner, this simple recipe provides a delicious way to pack more greens into your diet.
Save What makes this soup truly special is its versatility and depth of flavor. By sautéing leeks and garlic as a base, you create a savory foundation that complements the earthy sweetness of the green vegetables. The addition of nutmeg provides a subtle warmth, while the fresh lemon juice at the end cuts through the richness of the cashews, making every spoonful bright and refreshing. It is a wonderful example of how simple, plant-based ingredients can be transformed into a comforting, international-inspired dish.
Ingredients
- Vegetables: 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
- Nuts & Dairy-Free Creaminess: 80 g raw cashews (soaked in hot water for 15 minutes, then drained)
- Liquids: 1 liter low-sodium vegetable broth, 250 ml water (plus more as needed)
- Seasonings: 1 teaspoon sea salt, 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 a perfectly smooth finish, use a high-powered countertop blender if an immersion blender leaves the texture too coarse. Make sure you have your large soup pot and a sharp chef's knife ready before you start, as the vegetable prep is the most active part of the process. If you find the soup too thick after blending, don't hesitate to stir in a little extra vegetable broth until you reach your preferred consistency.
Varianten und Anpassungen
For a nut-free version of this soup, you can substitute the soaked cashews with unsweetened coconut milk or even silken tofu for a similar creamy effect. To elevate the flavor profile even further, consider adding a handful of fresh herbs like parsley or basil to the pot just before you blend the vegetables. This recipe is naturally gluten-free, but always remember to check your vegetable broth label to ensure it contains no wheat derivatives.
Serviervorschläge
This Big Green Immunity-Boosting Vegetable Soup pairs beautifully with a slice of crusty whole-grain bread or a side of fluffy quinoa for a complete and filling meal. For an elegant presentation, garnish each bowl with a few reserved blanched asparagus tips, a swirl of extra virgin olive oil, and a light dusting of black pepper. It is best served hot and fresh, immediately after blending.
Save This recipe yields 4 servings, each containing approximately 210 calories, 8g of protein, and 10g of healthy fats. Please be aware that this dish contains tree nuts (cashews). For those with allergies, follow the suggested substitutions for a safe and equally delicious experience. Enjoy this vibrant, easy-to-make soup as a delicious way to nourish your body and soul.
Common Questions
- → Can I make this soup without cashews?
Yes, you can replace cashews with unsweetened coconut milk or silken tofu. Both alternatives will provide creamy texture while keeping it nut-free.
- → How long does this soup keep in the refrigerator?
This soup stores well for 4-5 days in an airtight container. The cashew cream helps maintain texture, though you may need to add a splash of broth when reheating.
- → Can I freeze this green soup?
Absolutely. Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
- → What makes this soup immune-boosting?
The combination delivers vitamin C from broccoli, iron and folate from spinach, plus anti-inflammatory compounds from asparagus. Cashews add zinc and healthy fats for immune function.
- → Can I use frozen vegetables instead of fresh?
Frozen broccoli and asparagus work well, though fresh spinach is recommended for best texture. If using frozen greens, reduce broth by about 1/4 cup to maintain thickness.