Vibrant, creamy blend of spinach, asparagus, broccoli, and cashews delivers nourishing comfort in every bowl.
# Components:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 large onion, chopped
03 - 2 garlic cloves, minced
04 - 1 medium head broccoli (about 10.6 oz), cut into florets
05 - 1 bunch asparagus (about 8.8 oz), trimmed and chopped
06 - 5.3 oz baby spinach
07 - 1 medium zucchini, chopped
→ Creamy Base
08 - 3.5 oz raw cashews, soaked in hot water for 20 minutes and drained
09 - 4.2 cups low-sodium vegetable broth
10 - 1 tablespoon fresh lemon juice
→ Seasonings
11 - 1 teaspoon sea salt, or to taste
12 - 1/2 teaspoon ground black pepper
13 - 1/4 teaspoon ground nutmeg
14 - 1/2 teaspoon dried thyme, optional
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sautéing for 3 to 4 minutes until softened and fragrant.
02 - Add broccoli florets, asparagus, zucchini, sea salt, black pepper, nutmeg, and dried thyme to the pot. Stir to combine and cook for 4 to 5 minutes.
03 - Pour vegetable broth into the pot and bring to a gentle boil. Reduce heat to low, cover with a lid, and simmer for 12 to 15 minutes until vegetables are tender.
04 - Add baby spinach and soaked cashews to the pot. Simmer uncovered for 2 additional minutes until spinach is completely wilted.
05 - Remove pot from heat. Carefully transfer the soup in batches to a blender and blend until completely smooth and creamy. Alternatively, use an immersion blender directly in the pot.
06 - Stir fresh lemon juice into the blended soup. Taste the soup and adjust seasoning with additional salt and pepper as desired.
07 - Ladle soup into bowls and serve hot. Garnish with fresh spinach leaves or a light drizzle of olive oil if desired.
