Big Green Immunity-Boosting Vegetable Soup

Embrace a nutrient-dense boost with this Big Green Immunity-Boosting Vegetable Soup. This vibrant, creamy bowl is packed with wholesome ingredients like spinach, asparagus, and broccoli, perfectly blended with cashews to create a silky texture that is both comforting and revitalizing.

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The combination of fresh leeks and garlic provides a savory foundation, while a touch of nutmeg and lemon juice brightens the earthy notes of the greens. Whether you are looking for a light lunch or a cleansing dinner, this soup delivers a powerful punch of plant-based goodness.

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

For extra flavor, add a handful of fresh herbs like parsley or basil before blending. If using a countertop blender, ensure you blend in batches and allow steam to escape to avoid pressure buildup.

Varianten und Anpassungen

To make this recipe nut-free, simply substitute the cashews with unsweetened coconut milk or silken tofu. You can also experiment with other green vegetables like kale or zucchini depending on what is in season.

Serviervorschläge

This soup pairs beautifully with crusty whole grain bread or a scoop of cooked quinoa for a complete, protein-rich meal. A garnish of extra lemon zest or a few reserved steamed asparagus tips adds a professional touch.

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With 8 grams of protein and only 210 calories per serving, this Big Green Immunity-Boosting Vegetable Soup is a delicious way to nourish your body. It stores well in the refrigerator for up to three days, making it an excellent option for healthy meal prep.

Questions & Answers

→ Can I make this soup ahead of time?

Yes, this soup stores well in the refrigerator for up to 4 days. Reheat gently on the stovetop, 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, silken tofu, or cooked white beans. Each option provides creaminess while maintaining the soup's silky texture.

→ How do I prevent the soup from being too thick?

After blending, gradually add water or vegetable broth until you reach your preferred consistency. The soup naturally thickens as it cools, so err on the side of slightly thinner when hot.

→ Can I add other vegetables to this soup?

Absolutely. Zucchini, peas, kale, or celery work beautifully. Add heartier vegetables like zucchini with the broccoli, and tender greens like kale with the spinach to ensure even cooking.

→ What's the best way to achieve a smooth texture?

An immersion blender works perfectly for smooth results. If using a countertop blender, work in batches and blend on high speed for at least 60 seconds. Let the soup cool slightly before blending to avoid pressure buildup.

→ How can I boost the protein content?

Add white beans, chickpeas, or hemp seeds before blending. A dollop of Greek yogurt (for non-vegan versions) or nutritional yeast also increases protein while adding depth of flavor.