Pin A vibrant, creamy soup packed with spinach, asparagus, broccoli, and cashews for a nourishing, immunity-boosting meal. This healthy bowl of goodness is the perfect way to revitalize your day with fresh, plant-based ingredients that are as delicious as they are healing.
Pin This Big Green Immunity-Boosting Vegetable Soup is a powerhouse of nutrition, blending the earthy tones of asparagus and zucchini with a hint of warming nutmeg. It is a satisfying and comforting dish that leaves you feeling light yet energized.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 medium head broccoli (about 300 g), cut into florets
- 1 bunch asparagus (about 250 g), trimmed and chopped
- 150 g baby spinach
- 1 medium zucchini, chopped
- 100 g raw cashews (soaked in hot water for 20 minutes, then drained)
- 1 liter low-sodium vegetable broth
- 1 tablespoon lemon juice
- 1 teaspoon sea salt (or to taste)
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon dried thyme (optional)
Instructions
- Step 1
- Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté for 3–4 minutes until softened and fragrant.
- Step 2
- Add broccoli, asparagus, zucchini, salt, pepper, nutmeg, and thyme. Stir to combine and cook for 4–5 minutes.
- Step 3
- Pour in vegetable broth and bring to a gentle boil. Reduce heat, cover, and simmer for 12–15 minutes until vegetables are tender.
- Step 4
- Add spinach and soaked cashews. Simmer for 2 more minutes until spinach is wilted.
- Step 5
- Remove from heat. Carefully transfer the soup in batches to a blender (or use an immersion blender) and blend until completely smooth and creamy.
- Step 6
- Stir in lemon juice, taste and adjust seasoning as desired.
- Step 7
- Serve hot, garnished with extra spinach leaves or a drizzle of olive oil if desired.
Zusatztipps für die Zubereitung
For the ultimate silkiness, ensure you soak the cashews in hot water for at least 20 minutes before blending. If you are using a standard blender, work in small batches and vent the lid slightly to allow steam to escape while processing the hot soup.
Varianten und Anpassungen
To make this soup nut-free, you can easily substitute the cashews with sunflower seeds. If you are looking to increase the protein content, stir in a can of rinsed and drained white beans before the blending process.
Serviervorschläge
This vibrant green soup pairs wonderfully with a side of crusty whole-grain bread for dipping. For a sophisticated touch at dinner, serve it alongside a glass of crisp Sauvignon Blanc.
Pin Each serving provides 255 calories, 13g of total fat, 26g of carbohydrates, and 9g of protein. This recipe contains tree nuts (cashews) and is completely gluten-free and vegan. Enjoy the wholesome goodness of pure green vegetables!
Recipe FAQ
- → Can I make this soup nut-free?
Absolutely. Replace the cashews with soaked sunflower seeds or add a cooked potato for creaminess. The texture remains silky smooth without the nuts.
- → How long does this soup keep?
Store in an airtight container for up to 5 days. The flavors actually develop and deepen over time. It also freezes beautifully for up to 3 months.
- → What makes this soup immunity-boosting?
The combination of vitamin-rich vegetables like spinach, broccoli, and asparagus provides essential nutrients. Garlic offers natural compounds, while cashews contribute healthy fats and minerals.
- → Can I use frozen vegetables?
Frozen broccoli works well in a pinch, though fresh asparagus and spinach yield the best vibrant color and texture. Adjust cooking time slightly as frozen veggies may need an extra minute or two.
- → What can I serve with this soup?
Crusty whole-grain bread makes perfect dipping material. A simple side salad with vinaigrette balances the richness, or roasted root vegetables complement the flavors beautifully.