Save The first time I made this vibrant green soup, my kitchen smelled like something magical was happening. A friend had dropped by unexpectedly, complaining about fighting off a seasonal bug, and I literally threw everything green I had into a pot. The color alone seemed to lift her spirits before she even took a sip. Now it is my go-to whenever anyone mentions feeling under the weather.
Last winter my neighbor texted me that her family had all caught something nasty. I showed up at her door with two mason jars of this soup and some crusty bread. She texted me three days later saying it was the only thing her kids would eat and they actually asked for seconds. Sometimes the simplest food is the best medicine.
Ingredients
- Olive oil: Creates the foundation for sautéing the aromatics and adds a subtle fruitiness
- Large onion: Provides the savory base that ties all the vegetables together
- Garlic cloves: Minced fresh gives the best immune boosting properties
- Broccoli florets: The crowns become tender and blend into the creamiest texture
- Asparagus: Adds a bright grassy note and gorgeous vibrant color
- Baby spinach: Wilts down beautifully and contributes that stunning green hue
- Medium zucchini: Adds body and helps create the silky smooth consistency
- Raw cashews: Soaking them transforms into the most incredible dairy free cream base
- Vegetable broth: Low sodium lets you control the seasoning completely
- Lemon juice: Brightens all the flavors and balances the richness
- Sea salt: Essential for making all those vegetable flavors pop
- Black pepper: Adds warmth and just enough kick to wake up your palate
- Ground nutmeg: A surprising secret ingredient that deepens the earthy notes
- Dried thyme: Optional but adds a lovely herbaceous layer
Instructions
- Sauté the aromatics:
- Heat olive oil in a large pot over medium heat until it shimmers. Add the chopped onion and minced garlic, cooking until they soften and become fragrant, about 3 to 4 minutes.
- Add the hardy vegetables:
- Toss in broccoli, asparagus, zucchini, salt, pepper, nutmeg, and thyme. Stir everything together and let cook for 4 to 5 minutes to develop those flavors.
- Simmer with broth:
- Pour in vegetable broth and bring to a gentle boil. Reduce heat, cover, and let simmer for 12 to 15 minutes until vegetables are easily pierced with a fork.
- Add spinach and cashews:
- Stir in baby spinach and soaked cashews. Simmer for just 2 more minutes until spinach is completely wilted.
- Blend until smooth:
- Remove from heat and carefully transfer to a blender in batches. Blend until completely smooth and creamy, or use an immersion blender directly in the pot.
- Finish with brightness:
- Stir in lemon juice and taste. Adjust seasoning with more salt or pepper as needed.
- Serve and enjoy:
- Ladle hot into bowls and garnish with extra fresh spinach or a drizzle of olive oil if desired.
Save My sister in law swears this soup saved her during her first trimester when nothing else sounded good. She said the bright green color and gentle flavors were the only things that settled her stomach. Now she keeps a batch in her freezer always.
Making It Your Own
I have discovered that swapping half the cashews for sunflower seeds gives a slightly different creaminess that works beautifully. You can also add a small potato if you want extra body without changing the flavor profile much. Sometimes I throw in a handful of fresh basil at the end for an Italian inspired twist.
Storage and Meal Prep
This soup keeps in the refrigerator for up to five days and actually tastes better on day two or three. Freeze in portion sized containers for up to three months. Thaw overnight in the refrigerator and reheat gently on the stove, adding a splash of broth if needed.
Serving Suggestions
A thick slice of whole grain bread toasted with olive oil is the perfect accompaniment for dunking. I also love serving it alongside a simple arugula salad with lemon vinaigrette to complement the fresh flavors. For a heartier meal, top with roasted chickpeas or hemp seeds for extra protein crunch.
- Pair with a crisp white wine like Sauvignon Blanc
- Top with roasted pumpkin seeds for texture contrast
- Add a dollop of coconut yogurt for extra creaminess
Save There is something deeply comforting about eating food that nourishes you from the inside out. This soup has become more than a recipe in our house, it is become a ritual of care we share with anyone who needs it.
Cooking Guide
- → Can I make this soup nut-free?
Yes, simply replace the cashews with soaked sunflower seeds or coconut milk for a nut-free creamy alternative.
- → How long does this soup keep in the refrigerator?
This soup stores well in an airtight container for up to 4-5 days, making it perfect for meal prep.
- → Can I freeze this green soup?
Absolutely. Let it cool completely, then freeze in portions for up to 3 months. Thaw overnight and reheat gently.
- → What can I use instead of broccoli?
Try cauliflower, green beans, or peas. The soup will still be vibrant green and packed with nutrients.
- → Is this soup suitable for batch cooking?
Yes, this soup doubles beautifully. Just use a larger pot and blend in batches if needed.