Description
This Big Green Immunity-Boosting Vegetable Soup is a nutrient-packed, creamy blend of fresh greens and herbs, perfect for supporting your immune system. Made with wholesome vegetables like asparagus, broccoli, and spinach, enriched with soaked cashews for creaminess, and seasoned with ginger, garlic, and fresh herbs, this soup is both comforting and revitalizing. It’s an easy stovetop recipe that combines sautéing and blending to yield a deliciously thick, vibrant green soup, ideal for a nourishing lunch or dinner.
Ingredients
Scale
Vegetables & Aromatics
- 1/2 onion, chopped
- 3 cloves garlic, sliced
- 6 asparagus spears, trimmed and cut into 2” pieces
- 2 cups broccoli (fresh or frozen), cut into bite-sized pieces
- 1″ piece ginger, peeled and sliced
- 4 cups fresh spinach (or 1/2 – 1 cup frozen spinach)
Other Ingredients
- 1 cup cashews, soaked in water overnight or for at least 4 hours
- 1/2 cup soft fresh herbs (parsley, cilantro, basil, mint, dill, chives – mixed)
- 1 tablespoon extra-virgin olive oil or coconut oil
- 1/2 tablespoon coconut oil
- Zest and juice of 1 lemon or lime
- Kosher salt and freshly ground black pepper, to taste
- 4 cups low-sodium chicken or vegetable broth
Instructions
- Prepare Cashews: Ensure your cashews have been soaked in water for at least 4 hours or overnight. This softens them for blending and adds creaminess to the soup.
- Sauté Aromatics and Vegetables: In a large pot or Dutch oven, warm 1 tablespoon of olive oil or coconut oil over medium heat. Add chopped onion and sliced garlic and sauté for a few minutes until softened and fragrant. Then add asparagus pieces, broccoli florets, sliced ginger, spinach leaves, and the soaked cashews. Cover the pot and cook gently over medium-low heat until all vegetables are tender and cooked through, about 8-10 minutes.
- Blend the Soup: Transfer the cooked vegetables, cashews, and any liquid from the pot into a blender or food processor. Add 1/2 tablespoon coconut oil, lemon zest and juice, salt, pepper, and the 4 cups of low-sodium broth. Pulse and blend until you reach a chunky purée consistency. Add more broth if you prefer a thinner soup, or keep it thick and hearty.
- Garnish and Serve: Pour the soup into bowls and top with your favorite garnishes such as chopped nuts, seeds, nutritional yeast, chopped avocado, everything spice blend, or additional fresh herbs. Serve warm and enjoy the bright, nourishing flavors.
Notes
- Soaking cashews is essential for a creamy texture; do not skip this step.
- Use low-sodium broth to control salt intake and keep the soup healthy.
- You can mix any fresh herbs you have on hand to customize flavor.
- If you want a vegan version, use vegetable broth instead of chicken broth.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 3g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
