# What You Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 large onion, chopped
03 - 2 garlic cloves, minced
04 - 1 medium head broccoli (approximately 10.5 ounces), cut into florets
05 - 1 bunch asparagus (approximately 9 ounces), trimmed and chopped
06 - 5.3 ounces baby spinach
07 - 1 medium zucchini, chopped
→ Creamy Base
08 - 3.5 ounces raw cashews (soaked in hot water for 20 minutes, then drained)
09 - 4.2 cups low-sodium vegetable broth
10 - 1 tablespoon 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)
# How To Make It:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté for 3-4 minutes until softened and fragrant, stirring occasionally to prevent burning.
02 - Add broccoli florets, chopped asparagus, zucchini pieces, sea salt, black pepper, nutmeg, and dried thyme. Stir thoroughly to combine and cook for 4-5 minutes until vegetables begin to soften.
03 - Pour in vegetable broth and bring mixture to a gentle boil. Reduce heat to low, cover with lid, and simmer for 12-15 minutes until all vegetables are completely tender when pierced with a fork.
04 - Stir in baby spinach and soaked cashews. Continue simmering for 2 additional minutes until spinach is fully wilted and cashews are heated through.
05 - Remove pot from heat source. Carefully transfer soup in batches to a blender (or use immersion blender directly in pot) and blend until completely smooth and creamy, approximately 1-2 minutes per batch. Exercise caution when blending hot liquids.
06 - Stir in fresh lemon juice. Taste soup and adjust seasoning with additional salt or pepper as desired. Serve immediately in bowls, garnished with extra spinach leaves or a drizzle of olive oil if preferred.
