Description
This Big Green Immunity-Boosting Vegetable Soup is a nutrient-packed, vibrant soup combining fresh greens, cashews, and aromatic herbs to support your immune system. Made with wholesome vegetables like asparagus, broccoli, spinach, and infused with garlic, ginger, and fresh herbs, this thick, creamy soup delivers both flavor and nourishment in every comforting bowl.
Ingredients
Units
Scale
Vegetable Base
- 1 tablespoon extra-virgin olive oil or coconut oil
- 1/2 onion, chopped
- 3 cloves garlic, sliced
- 6 asparagus spears, trimmed and cut into 2” pieces
- 2 cups broccoli (fresh or frozen), cut into bite-sized pieces
- 1” piece ginger, peeled and sliced
- 4 cups fresh spinach (or 1/2 – 1 cup frozen spinach)
Nut and Herb Blend
- 1 cup cashews, soaked in water overnight or for at least 4 hours
- 1/2 cup soft fresh herbs (parsley, cilantro, basil, mint, dill, chives; a mix is preferred)
- 1/2 tablespoon coconut oil
- Zest and juice of 1 lemon or lime
Other Ingredients
- Kosher salt and freshly ground black pepper, to taste
- 4 cups low-sodium chicken or vegetable broth
Instructions
- Prepare Cashews: Ensure your cashews have been soaking for at least 4 hours or overnight to soften them for blending.
- Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil or coconut oil over medium heat. Add the chopped onion and sliced garlic, sautéing for a few minutes until they begin to soften and become fragrant.
- Add Vegetables and Cook: Stir in the asparagus pieces, broccoli, sliced ginger, spinach, and soaked cashews. Cover the pot and cook gently over medium-low heat until all vegetables are tender and cooked through, about 8-10 minutes.
- Blend the Soup: Transfer the cooked vegetable mixture to a blender or food processor. Add the coconut oil, lemon zest, lemon juice, salt, pepper, and the broth. Pulse the mixture to create a chunky purée. If a thinner consistency is desired, add more broth accordingly.
- Serve and Garnish: Ladle the soup into bowls and top with your choice of chopped nuts, seeds, nutritional yeast, chopped avocado, everything spice, or extra fresh herbs for added texture and flavor.
Notes
- Soaking cashews softens them, ensuring a smooth and creamy blend in the soup.
- Using a mix of fresh herbs adds complexity and freshness to the flavor profile.
- You can substitute the chicken broth with vegetable broth to make the soup vegan.
- Adjust the thickness of the soup by increasing or decreasing the amount of broth used during blending.
- Serve immediately for best taste and texture, or store in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
