Big Green Immunity-Boosting Vegetable

This Big Green Immunity-Boosting Vegetable Soup is a powerhouse of nutrition, designed to nourish your body and delight your palate. With its vibrant green hue and incredibly silky texture, this soup combines the earthiness of broccoli and asparagus with the leafy goodness of baby spinach. The addition of soaked cashews provides a luxurious, dairy-free creaminess that makes every spoonful feel indulgent yet healthy.

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Whether you are looking for a light lunch or a comforting dinner, this soup delivers a concentrated boost of vitamins and minerals. The hint of nutmeg and a splash of fresh lemon juice brighten the flavors, ensuring that healthy eating never tastes dull. It is a simple, one-pot wonder that brings the best of green vegetables together in perfect harmony.

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, 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

For the smoothest possible texture, ensure the cashews are soaked in hot water for the full 15 minutes before draining and adding to the pot. If you are using a countertop blender instead of an immersion blender, be sure to blend in small batches and allow steam to escape to prevent pressure buildup.

Varianten und Anpassungen

To make a nut-free version of this soup, you can substitute the cashews with unsweetened coconut milk or silken tofu. For an extra layer of freshness, consider blending in a handful of fresh herbs like parsley or basil just before serving.

Serviervorschläge

This vibrant soup pairs beautifully with a slice of crusty whole grain bread or a side of cooked quinoa to make it a more substantial meal. A final drizzle of high-quality olive oil or an extra squeeze of lemon juice right before serving adds a professional finishing touch.

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Savor every spoonful of this Big Green Immunity-Boosting Vegetable Soup. It is a testament to how simple, plant-based ingredients can be transformed into a meal that is as satisfying as it is healthy. Perfect for meal prep or a cozy night in, it is a recipe you will return to time and time again for a natural energy lift.

Recipe Questions & Answers

→ Why do I need to soak the cashews?

Soaking cashews softens them, making them blend into a completely smooth, creamy consistency. This creates the luxurious texture without dairy.

→ Can I make this soup ahead of time?

Yes, this soup stores beautifully in the refrigerator for 4-5 days. The flavors actually develop more depth overnight. Reheat gently on the stove.

→ What can I use instead of cashews?

Unsweetened coconut milk or silken tofu work well as nut-free alternatives. Both provide creaminess, though coconut adds a subtle tropical note.

→ Why is my soup brown instead of vibrant green?

Overcooking the vegetables can dull the green color. Keep the simmer time to 10 minutes maximum and blend immediately after adding the spinach.

→ Is this suitable for freezing?

Absolutely. Portion cooled soup into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.