Pin It The first spoonful caught me off guard. I was testing this soup on a rainy Tuesday, tired from a long week, and honestly skeptical that something so green could taste this comforting. But the silky texture from those blended cashews, the gentle sweetness of leek against the earthy broccoli, it pulled me right in. I stood at the stove with the pot still steaming, going back for a second taste, then a third. By the time I sat down with a proper bowl, I knew this was going into regular rotation.
I made a big batch of this the week my neighbor was recovering from a cold. She texted me later that night saying it was the first thing that actually tasted good in days. There is something about a bowl of warm, bright green soup that feels like care in edible form. It became my go-to whenever someone needed a little kindness or I needed to reset my own system after too many takeout nights.
Ingredients
- Olive oil: Just enough to coax out the sweetness in the onions and garlic without making the soup heavy.
- Onion, garlic, and leek: This trio builds a savory foundation that keeps the soup from tasting one-note or too vegetal.
- Broccoli florets: They soften quickly and blend into the silkiest base,plus they hold up to heat without turning bitter.
- Asparagus: Adds a subtle grassy sweetness and blends beautifully, just trim the woody ends first.
- Baby spinach: Wilts in seconds and boosts that gorgeous green color without any bitterness if you add it at the end.
- Raw cashews: Soaking them makes blending effortless and gives the soup a luscious, creamy body that feels almost decadent.
- Vegetable broth and water: Low-sodium broth lets you control the salt, and water keeps it light instead of too intense.
- Sea salt, black pepper, nutmeg: Simple seasonings that let the vegetables shine, nutmeg adds a whisper of warmth.
- Lemon juice: A squeeze at the end brightens everything and balances the richness from the cashews.
Instructions
- Sauté the aromatics:
- Heat the olive oil over medium heat and toss in the onion, garlic, and leek. Stir them around for 4 to 5 minutes until they smell sweet and look translucent, not browned.
- Add the heartier greens:
- Throw in the broccoli and asparagus, stirring them into the aromatics for about 3 minutes. This step helps them start releasing flavor before the liquid goes in.
- Simmer with broth:
- Pour in the vegetable broth and water, then bring it all to a boil. Lower the heat and let it simmer gently for 10 minutes until the vegetables are tender enough to pierce easily with a fork.
- Wilt the spinach and add cashews:
- Stir in the spinach and drained cashews, simmering just 2 to 3 minutes until the spinach collapses into the pot. The cashews will soften even more and blend seamlessly.
- Blend until silky:
- Take the pot off the heat and use an immersion blender right in the pot, blending until the soup is completely smooth and creamy. If using a countertop blender, work in batches and be careful with the hot liquid.
- Season and adjust:
- Stir in the salt, pepper, nutmeg, and lemon juice, tasting as you go. If the soup feels too thick, add a splash more water or broth until it reaches the consistency you like.
- Serve warm:
- Ladle into bowls and finish with a drizzle of olive oil or an extra squeeze of lemon if you want a brighter pop.
Pin It One Sunday afternoon, I served this soup to a friend who claimed she hated anything healthy-looking. She finished her bowl, looked up, and asked if there was more in the pot. That moment reminded me that good food doesn't need to apologize for being nourishing. Sometimes the greenest bowl is also the most craveable.
Making It Your Own
This soup is forgiving and adaptable in the best way. If you have zucchini or kale hanging around, toss them in with the broccoli. A handful of fresh basil or parsley before blending adds an herby brightness that feels almost springlike. I have also stirred in a spoonful of miso paste for extra umami depth, and it worked beautifully without overshadowing the vegetables.
Storage and Reheating
This soup keeps in the fridge for up to five days in an airtight container, and I have never had a batch go bad before it was gone. It thickens as it sits, so when reheating, add a splash of water or broth and stir over medium heat until warmed through. You can also freeze it in portions for up to three months, though the texture might need a quick re-blend after thawing to bring back that silky feel.
Serving Suggestions
I love pairing this with a thick slice of toasted sourdough or whole grain bread, something with enough heft to dunk and soak up the creamy broth. A side of roasted chickpeas adds crunch and protein, or you can keep it simple with a handful of pumpkin seeds sprinkled on top.
- Serve with crusty bread or garlic toast for dipping.
- Top with roasted chickpeas, hemp seeds, or a swirl of tahini.
- Pair with a light salad or quinoa for a more filling meal.
Pin It This soup has become my reset button, the thing I make when I need to feel grounded and nourished without any fuss. I hope it does the same for you.
Recipe Q&A
- → Can I make this soup ahead of time?
Yes, this soup stores beautifully in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of water or broth if it thickens.
- → What can I substitute for cashews?
For a nut-free version, use unsweetened coconut milk or silken tofu. Both provide creaminess without compromising the texture.
- → Can I freeze this soup?
Absolutely. Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.
- → How can I make the soup thicker?
Add more soaked cashews before blending, or reduce the amount of liquid. You can also stir in a tablespoon of almond butter for extra richness.
- → What herbs pair well with this soup?
Fresh parsley, basil, or cilantro add wonderful flavor. Toss them in before blending or use as a garnish for a fresh finish.
- → Is this soup suitable for meal prep?
Yes, it's ideal for meal prep. Portion into individual containers and refrigerate or freeze for quick, nutritious meals throughout the week.