Big Green Immunity-Boosting Vegetable Soup

Elevate your wellness routine with this vibrant Big Green Immunity-Boosting Vegetable Soup. This creamy, nutrient-dense meal combines the freshness of spinach, asparagus, and broccoli with a rich cashew base to create a soup that is as comforting as it is healthy. Naturally vegan and gluten-free, it is the perfect choice for a light lunch or a restorative dinner.

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What makes this soup truly special is the combination of earthy seasonings like nutmeg and thyme with a bright finish of lemon juice. It’s a bowl full of antioxidants and vitamins designed to nourish your body and delight your palate.

Ingredients

• Vegetables: 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).
• Creamy Base: 100 g raw cashews (soaked in hot water for 20 minutes, then drained), 1 liter low-sodium vegetable broth, 1 tablespoon lemon juice.
• Seasonings: 1 teaspoon sea salt, 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

To ensure a perfectly smooth consistency, make sure the cashews are well-soaked before blending. If you are using a standard blender, always blend in small batches and hold the lid down with a kitchen towel to safely manage the hot liquid.

Varianten und Anpassungen

For an extra boost of protein, try stirring in some cooked white beans before you blend the soup. If you need a nut-free version, simply swap the cashews for sunflower seeds to maintain that signature creamy texture.

Serviervorschläge

This soup is best enjoyed hot, perhaps accompanied by a thick slice of crusty whole-grain bread. For a complete dining experience, it pairs beautifully with a glass of crisp Sauvignon Blanc.

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With 255 calories and 9g of protein per serving, this Big Green Immunity-Boosting Vegetable Soup is a powerhouse of nutrition. Enjoy the deep green flavors and the comforting warmth of every spoonful!

Recipe FAQs

→ Can I make this soup nut-free?

Yes, simply replace the cashews with sunflower seeds. Soak them in hot water for 20 minutes before adding, just as you would with cashews. The result will be slightly different but still creamy and delicious.

→ How long does this soup keep in the refrigerator?

This soup stores well in an airtight container in the refrigerator for 4-5 days. The flavors often improve after a day or two. Reheat gently on the stovetet, adding a splash of broth if needed to adjust consistency.

→ Can I freeze this soup?

Absolutely. Let the soup cool completely before transferring to freezer-safe containers. It freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop, stirring occasionally.

→ What can I serve with this green soup?

Crusty whole-grain bread is perfect for dipping. The soup also pairs beautifully with a crisp Sauvignon Blanc. For a more substantial meal, add cooked white beans before blending for extra protein.

→ Do I need to peel the zucchini?

No need to peel the zucchini—the skin adds to the vibrant green color and provides extra nutrients. Just chop it into small pieces so it cooks through evenly with the other vegetables.

→ Can I use frozen vegetables instead of fresh?

Frozen spinach works well in this soup, though fresh broccoli and asparagus will give better texture. If using frozen spinach, thaw and drain it thoroughly before adding in step 4.