Save The first time I made this soup, it was purely out of desperation during the worst cold of my life. My kitchen counter was covered in every green vegetable I could find at the farmers market, and I threw them all into one pot hoping for something edible. What emerged was this shockingly vibrant, velvety bowl of comfort that actually made me feel better. Now it is my go-to whenever anyone in my house even sniffles.
Last winter my neighbor came over shivering in her coat, and I served her this steaming bowl with a hunk of crusty bread. She took one sip, looked up with wide eyes, and asked for the recipe before she even finished eating. Something about that bright green color just makes people feel taken care of, like soup is giving you a hug from the inside out.
Ingredients
- Olive oil: Creates the foundation for sautéing and adds that fruity richness that ties everything together
- 1 large onion: Sweet and aromatic when cooked down, providing the savory base
- 2 garlic cloves: Minced fresh adds that essential aromatic kick
- 1 medium head broccoli: Cut into florets, this brings bulk and that classic green flavor
- 1 bunch asparagus: Trimmed and chopped, adds a slightly grassy sweetness
- 150 g baby spinach: Wilts down beautifully and intensifies that gorgeous green color
- 1 medium zucchini: Chopped into small pieces for extra creaminess when blended
- 100 g raw cashews: Soaked for 20 minutes then drained, these create the silky magic
- 1 liter vegetable broth: Low sodium lets you control the seasoning perfectly
- 1 tablespoon lemon juice: Brightens all the rich flavors and makes everything pop
- 1 teaspoon sea salt: Enhances all the natural vegetable flavors
- 1/2 teaspoon ground black pepper: Adds just enough warmth and depth
- 1/4 teaspoon ground nutmeg: The secret ingredient that makes it taste surprisingly sophisticated
- 1/2 teaspoon dried thyme: Optional but adds this lovely herbaceous undertone
Instructions
- Sauté the aromatics:
- Heat olive oil in a large pot over medium heat, add onion and garlic, and cook for 3 to 4 minutes until softened and fragrant
- Add the hearty vegetables:
- Toss in broccoli, asparagus, zucchini, salt, pepper, nutmeg, and thyme, then stir to combine and cook for 4 to 5 minutes
- Simmer with broth:
- Pour in vegetable broth, bring to a gentle boil, then reduce heat, cover, and simmer for 12 to 15 minutes until vegetables are tender
- Add the finishing touches:
- Stir in spinach and soaked cashews, then simmer for 2 more minutes until spinach is completely wilted
- Blend until smooth:
- Remove from heat and carefully transfer to a blender, working in batches, then blend until completely smooth and creamy
- Season and serve:
- Stir in lemon juice, taste and adjust seasoning as desired, then serve hot with extra spinach leaves or a drizzle of olive oil
Save This soup has become such a staple in my house that my kids actually request it when they are feeling under the weather. There is something so comforting about watching the steam rise off that bright green bowl, knowing every spoonful is doing something good for your body.
Making It Your Own
Sometimes I throw in a can of white beans before blending for extra protein, which makes it even more filling. The cashews can be swapped for sunflower seeds if anyone has nut allergies, and honestly the soup still turns out incredibly creamy and satisfying.
Perfect Pairings
A slice of crusty whole grain bread is practically mandatory for dunking, and a crisp Sauvignon Blanc cuts through the richness beautifully. I have also served this alongside a simple green salad for a light but complete dinner that leaves everyone feeling nourished.
Storage And Meal Prep
This soup keeps beautifully in the refrigerator for up to five days and actually tastes better the next day as the flavors meld together. It freezes well too, so I often double the batch and portion some out for those weeks when cooking feels impossible.
- Let the soup cool completely before transferring to airtight containers
- Leave about an inch of space at the top if freezing to allow for expansion
- Reheat gently on the stove, adding a splash of broth if it seems too thick
Save There is nothing quite like a bowl of this soup to make you feel cared for, whether you are fighting off a cold or just need something warm and nourishing. It has become my favorite way to turn a handful of vegetables into something that feels like medicine for the soul.
Recipe FAQs
- → What makes this soup green and creamy?
The vibrant green color comes from blending spinach, broccoli, asparagus, and zucchini together. Soaked cashews create a luxuriously smooth, creamy texture without any dairy products.
- → Can I make this without a blender?
An immersion blender works perfectly for this soup and is actually easier than transferring hot liquid to a countertop blender. The vegetables become very tender during simmering, making them easy to puree.
- → How long does this soup keep in the refrigerator?
This soup stores beautifully for 4-5 days in an airtight container in the refrigerator. The flavors often develop and improve after a day. Reheat gently on the stovetop, adding a splash of water or broth if needed.
- → What can I substitute for cashews?
Sunflower seeds make an excellent nut-free alternative and still provide creaminess. For a lighter version, you can use canned white beans or simply omit the nuts entirely—the broth base alone creates a delicious soup.
- → Is this soup freezer-friendly?
Yes, this soup freezes exceptionally well for up to 3 months. Portion into freezer-safe containers, leaving some room for expansion. Thaw overnight in the refrigerator and reheat on the stovetop.
- → Can I add protein to make it more filling?
Canned white beans, lentils, or chickpeas blend seamlessly into the soup while boosting protein content. Alternatively, serve with a side of crusty bread or top with roasted chickpeas for added texture.