Creamy green soup with spinach, asparagus, broccoli, and cashews. Vegan, gluten-free, and immunity-boosting.
# What You Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 1 leek, white and light green parts, sliced
05 - 1 medium head broccoli, cut into florets (about 10.5 ounces)
06 - 1 bunch asparagus, trimmed and cut into 2-inch pieces (about 8.8 ounces)
07 - 5.3 ounces baby spinach
→ Nuts and Dairy-Free Creaminess
08 - 2.8 ounces raw cashews, soaked in hot water for 15 minutes and drained
→ Liquids
09 - 33.8 fluid ounces low-sodium vegetable broth
10 - 8.5 fluid ounces water, plus more as needed
→ Seasonings
11 - 1 teaspoon sea salt, or to taste
12 - ½ teaspoon ground black pepper
13 - ¼ teaspoon ground nutmeg, optional
14 - Juice of ½ lemon
# Steps:
01 - Heat olive oil in a large pot over medium heat. Add onion, garlic, and leek; sauté for 4–5 minutes until softened and fragrant.
02 - Add broccoli and asparagus; cook for another 3 minutes, stirring occasionally.
03 - Pour in vegetable broth and water. Bring to a boil, then lower heat and simmer for 10 minutes, until vegetables are just tender.
04 - Add spinach and soaked cashews. Simmer for 2–3 minutes until spinach is wilted.
05 - Remove from heat. Using an immersion blender (or in batches with a countertop blender), blend the soup until completely smooth and creamy.
06 - Stir in salt, pepper, nutmeg if using, and lemon juice. Taste and adjust seasoning as needed.
07 - If soup is too thick, add a bit more water or broth to reach desired consistency.
08 - Serve hot, garnished with a drizzle of olive oil or extra lemon if desired.
