Save My roommate came home from the farmers market last spring with an absurd amount of green vegetables and declared we were going to make the most nutritious soup imaginable. I was skeptical about blending cashews into broth, but that first spoonful changed everything about how I think about creaminess in plant-based cooking.
Last winter when everyone in my office seemed to be fighting off something, I made a massive pot of this soup. Three colleagues asked for the recipe within 24 hours, and now it has become our go-to whenever someone needs a little extra nourishment.
Ingredients
- 1 tablespoon olive oil: Creates the foundation for sautéing and helps release all those aromatic compounds from the onion and garlic
- 1 large onion, chopped: Provides the essential savory base that balances the bright green vegetables
- 2 garlic cloves, minced: Fresh garlic adds that sharp aromatic kick that dried can never replicate
- 1 medium head broccoli, about 300 g: The florets break down beautifully and contribute earthy depth to the final blend
- 1 bunch asparagus, about 250 g: Adds a subtle sweetness and vibrant color that makes the soup glow
- 150 g baby spinach: Wilts instantly and boosts the nutrient density without overpowering the flavor
- 1 medium zucchini, chopped: Surprisingly creamy when blended and helps stretch the yield without diluting flavor
- 100 g raw cashews, soaked: The secret ingredient that transforms vegetable broth into something luxurious and velvety
- 1 liter low-sodium vegetable broth: Starting with low-sodium broth lets you control exactly how salty the final soup becomes
- 1 tablespoon lemon juice: Cuts through the richness and brightens all the earthy vegetable flavors
- 1 teaspoon sea salt: Essential for bringing out the natural sweetness in the vegetables
- 1/2 teaspoon ground black pepper: Adds gentle warmth and helps all the flavors pop
- 1/4 teaspoon ground nutmeg: Just enough to echo the creaminess without tasting like dessert
- 1/2 teaspoon dried thyme: Optional but adds an herbal layer that makes the soup taste more complex
Instructions
- Build Your Flavor Foundation:
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing for 3 to 4 minutes until softened and fragrant. Your kitchen should start smelling amazing right about now.
- Add the Hard Vegetables:
- Add broccoli, asparagus, zucchini, salt, pepper, nutmeg, and thyme. Stir everything together and cook for 4 to 5 minutes to awaken all those flavors.
- Simmer Until Tender:
- Pour in vegetable broth and bring to a gentle boil. Reduce heat, cover, and simmer for 12 to 15 minutes until vegetables are completely tender. The broccoli should pierce easily with a fork.
- Add the Delicate Elements:
- Stir in spinach and soaked cashews. Simmer for just 2 more minutes until spinach is perfectly wilted. The cashews will soften slightly but do most of their magic during blending.
- Create the Cream:
- Remove from heat and carefully transfer the soup to a blender in batches, or use an immersion blender directly in the pot. Blend until completely smooth and creamy.
- Finish with Brightness:
- Stir in lemon juice and taste the soup. Adjust salt and pepper as desired. This final acid is what makes the soup taste vibrant instead of heavy.
- Serve with Love:
- Ladle into bowls and serve hot. A few fresh spinach leaves or a drizzle of olive oil on top makes it look restaurant-worthy.
Save This soup has become my answer to everything from rainy Sundays to feeling under the weather. Something about the vibrant green color and creamy texture feels like a hug in a bowl.
Making It Your Own
I have discovered that adding cooked white beans before blending bumps up the protein and makes the soup even more substantial. The beans practically disappear into the creaminess but keep you full for hours.
Storage and Meal Prep
This soup keeps beautifully in the refrigerator for up to five days and actually develops deeper flavor as it sits. I often make a double batch on Sunday and portion it into glass containers for the entire week.
Perfect Pairings
A slice of crusty whole-grain bread toasted until golden and rubbed with raw garlic turns this soup into a complete meal. The bread soaks up that creamy broth in the most satisfying way.
- A crisp white wine like Sauvignon Blanc cuts through the richness beautifully
- A simple side salad with vinaigrette balances the warmth of the soup
- Roasted chickpeas sprinkled on top add a delightful crunch contrast
Save There is something profoundly comforting about eating something this vibrant and nourishing. Every bowl feels like a small act of self-care.
Recipe Questions & Answers
- → How long does this green soup keep in the refrigerator?
The soup stores well in an airtight container for up to 4-5 days. The flavors actually develop and deepen after a day, making it excellent for meal prep.
- → Can I freeze this creamy vegetable soup?
Yes, it freezes beautifully for up to 3 months. Allow to cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently.
- → What can I use instead of cashews for creaminess?
Sunflower seeds make an excellent nut-free alternative. You can also use white beans for added protein or coconut milk for a different creaminess profile.
- → Do I need to peel the zucchini before adding?
No need to peel the zucchini. The skin contributes to the vibrant green color and blends smoothly into the soup, adding extra nutrients.
- → Can I use frozen vegetables instead of fresh?
Frozen broccoli and spinach work well in this soup. You may need to reduce the simmering time slightly since frozen vegetables are already partially cooked during processing.
- → What's the purpose of soaking the cashews?
Soaking softens the cashews, allowing them to blend completely smooth and create that luxurious creamy texture without any graininess. Hot water speeds up this process.