Creamy vibrant green soup with spinach, asparagus, broccoli, and cashews for a nutrient-dense immune boost.
# What You'll 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 - 4.2 cups low-sodium vegetable broth
10 - 1 cup water, plus more as needed
→ Seasonings
11 - 1 teaspoon sea salt, or to taste
12 - 1/2 teaspoon ground black pepper
13 - 1/4 teaspoon ground nutmeg, optional
14 - Juice of 1/2 lemon
# Step-by-Step:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, and sliced leek; sauté for 4-5 minutes until softened and fragrant.
02 - Add broccoli florets and asparagus pieces; cook for another 3 minutes, stirring occasionally to ensure even cooking.
03 - Pour in vegetable broth and water. Bring to a boil, then reduce heat and simmer for 10 minutes until vegetables are tender but not mushy.
04 - Add baby spinach and soaked cashews to the pot. Simmer for 2-3 minutes until spinach is completely wilted.
05 - Remove from heat. Using an immersion blender, blend the soup until completely smooth and creamy. Alternatively, work in batches with a countertop blender.
06 - Stir in salt, pepper, nutmeg if desired, and lemon juice. Taste and adjust seasonings as needed.
07 - If soup is too thick, add additional water or broth in small increments until reaching desired consistency.
08 - Ladle soup into bowls and serve hot. Garnish with a drizzle of olive oil or fresh lemon if desired.
