Pin This Embrace a burst of healthy vitality with this Big Green Immunity-Boosting Vegetable Soup. This creamy, vibrant green soup is packed with fresh spinach, asparagus, and broccoli, and is enriched with cashews for a silky, nutrient-dense boost to your immune system that feels as good as it tastes.
Pin This This recipe is designed to be both comforting and revitalizing. The combination of savory leeks and garlic with a hint of nutmeg and a splash of fresh lemon juice creates a layered flavor profile that transforms simple vegetables into a gourmet experience.
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
For the smoothest texture, ensure your cashews are well-soaked before blending. If the soup appears too thick after processing, simply add a small amount of extra broth or water until it reaches your preferred silky consistency.
Varianten und Anpassungen
You can substitute cashews with unsweetened coconut milk or silken tofu for a nut-free version. For an extra herbal profile, try adding a handful of fresh parsley or basil into the pot just before you begin the blending process.
Serviervorschläge
This vibrant soup pairs wonderfully with a side of crusty whole grain bread or a scoop of quinoa to make it a more substantial meal. Garnish each bowl with a final squeeze of lemon juice or a light drizzle of high-quality olive oil.
Pin This This Big Green Immunity-Boosting Vegetable Soup is a simple yet powerful addition to your culinary repertoire. Enjoy a bowl of pure, plant-based nourishment that satisfies the soul and supports your health with every spoonful.
Recipe FAQs
- → Can I make this soup without cashews?
Yes. Substitute cashews with unsweetened coconut milk or silken tofu for a nut-free version that still provides creaminess.
- → How long does this soup keep?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetet, adding a splash of water or broth if needed.
- → Can I freeze this soup?
Absolutely. Cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → What can I serve with this soup?
Crusty whole grain bread, quinoa, or a simple side salad make excellent accompaniments. The soup also pairs well with roasted chickpeas for added protein.
- → Is this soup suitable for meal prep?
Perfect for batch cooking. Make a double batch and portion into containers for easy lunches throughout the week. The flavors actually improve after a day or two.