Big Green Immunity-Boosting Vegetable Soup

Indulge in the vibrant essence of wellness with this Big Green Immunity-Boosting Vegetable Soup. This silky, nutrient-dense bowl combines the power of fresh spinach, asparagus, and broccoli, creating a deep emerald hue that is as beautiful as it is healthy. To achieve a luxurious creaminess without any dairy, we incorporate raw cashews, making this an ideal choice for anyone seeking a plant-based, gut-friendly meal that doesn't compromise on flavor.

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This soup is more than just a meal; it is a rejuvenation in a bowl. Whether you're feeling under the weather or simply want to reset with a light, vegetable-forward dinner, the combination of aromatic leeks and garlic provides a savory base that perfectly complements the earthy greens. A final splash of lemon juice cuts through the richness of the cashews, leaving you with a bright, balanced finish.

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

To ensure the smoothest texture, ensure your cashews are soaked in hot water for at least 15 minutes before adding them to the pot. If you are using a standard countertop blender rather than an immersion blender, be sure to blend in small batches to avoid pressure buildup from the heat.

Varianten und Anpassungen

For a nut-free version, replace the raw cashews with unsweetened coconut milk or silken tofu to maintain that signature creaminess. For an herbal twist, throw in a handful of fresh parsley or basil right before blending to enhance the soup's fresh, aromatic profile.

Serviervorschläge

Serve this vibrant green soup hot with a side of crusty whole grain bread for dipping, or pair it with a portion of cooked quinoa to make it a more substantial meal. A final drizzle of extra virgin olive oil or a few reserved asparagus tips makes for a beautiful presentation.

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This Big Green Immunity-Boosting Vegetable Soup is a delicious way to nourish your body, providing 8g of protein and 210 calories per serving. Whether enjoyed as a light lunch or a cozy starter, its blend of wholesome ingredients ensures you feel energized and satisfied with every spoonful.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup stores beautifully in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of water or broth if it thickens. You can also freeze it for up to 3 months in airtight containers.

→ What can I use instead of cashews?

For a nut-free version, substitute cashews with unsweetened coconut milk or silken tofu. Both will provide creaminess without compromising the smooth, velvety texture.

→ How do I make the soup thicker or thinner?

To thicken, simmer uncovered for a few extra minutes to reduce liquid, or add more blended cashews. To thin, gradually stir in additional vegetable broth or water until you reach your preferred consistency.

→ Can I add other vegetables to this soup?

Absolutely. Zucchini, peas, green beans, or kale work wonderfully. Just ensure they're cooked until tender before blending to maintain the smooth, creamy finish.

→ What's the best way to blend hot soup safely?

An immersion blender is safest and easiest for hot liquids. If using a countertop blender, work in small batches, fill only halfway, vent the lid slightly, and cover with a towel to prevent pressure buildup.

→ How can I boost the flavor even more?

Stir in fresh herbs like parsley, basil, or cilantro before blending. A pinch of red pepper flakes, a dash of white miso, or a drizzle of high-quality olive oil when serving also elevates the taste.