Save to Pinterest The color alone stopped me in my tracks at that friend's dinner party last winter this vibrant emerald green that looked like something you'd drink at a spa. When she told me it was just vegetables and cashews I couldn't believe it. That first spoonful was so silky I thought there must be heavy cream hiding somewhere. Now it's my go-to when anyone asks what's actually good for you.
My sister-in-law was recovering from surgery and I wanted to bring something that felt like medicine but tasted like comfort food. I showed up with two containers of this soup and she texted me three days later saying she'd eaten it for every meal. Now whenever someone in the family needs a little immune system boost I get the text asking for the recipe.
Ingredients
- Olive oil: Creates the aromatic foundation for sautéing the onions and garlic into something sweet and fragrant
- Onion and garlic: These aromatics become the flavor backbone that mellows beautifully into the creamy base
- Broccoli florets: Provide body and that gorgeous green color while adding cancer-fighting compounds
- Asparagus: Contribute a fresh spring flavor and blend into silkiness unlike any other vegetable
- Zucchini: Adds mild sweetness and helps create the velvety texture without any cream
- Baby spinach: Packed with iron and vitamins while intensifying that stunning emerald hue
- Raw cashews: The secret ingredient that creates this unbelievably rich and creamy texture when soaked and blended
- Vegetable broth: Use low-sodium so you can control the seasoning and let the vegetables shine through
- Lemon juice: Just enough brightness to cut through the richness and make all flavors pop
- Sea salt and black pepper: Essential for bringing out the natural sweetness of the vegetables
- Ground nutmeg: A surprising addition that adds warmth and depth you can't quite put your finger on
- Dried thyme: Optional but lovely for an earthy note that bridges all the green vegetables together
Instructions
- Sauté the aromatics:
- Heat that olive oil in your large pot over medium heat and let the onions and garlic soften until they're translucent and smell amazing usually about 3 to 4 minutes.
- Add the hardy vegetables:
- Toss in the broccoli asparagus zucchini and all your seasonings then stir everything together letting it cook for about 5 minutes to develop some flavor.
- Simmer with broth:
- Pour in the vegetable broth bring it to a gentle bubble then lower the heat cover and let everything get tender for 12 to 15 minutes.
- Wilt in the spinach:
- Throw in the spinach and those soaked cashews giving it just 2 more minutes until the spinach collapses into the pot.
- Blend until silky:
- Carefully transfer batches to your blender or use an immersion blender right in the pot until the texture is completely smooth and creamy.
- Finish with bright notes:
- Stir in the lemon juice taste it and adjust any seasonings then serve it hot with maybe a drizzle of olive oil on top.
Save to Pinterest Last week my neighbor came over complaining that she'd been feeling run-down all month. I reheated a batch of this soup and we sat at the kitchen table eating it while her daughter did homework. She called me yesterday to say she made a triple batch and froze individual portions for her work lunches.
Make It Your Own
Sometimes I'll throw in a cup of frozen peas if I'm running low on fresh vegetables and it adds a lovely sweetness. The cashews are crucial for that creamy texture but sunflower seeds work surprisingly well if you need nut-free.
Serving Suggestions
This soup actually tastes better the next day when all the flavors have had time to marry together. I love it with a slice of crusty whole-grain bread toasted and rubbed with raw garlic.
Storage and Meal Prep
The soup keeps beautifully in the refrigerator for up to five days and freezes like a dream for those busy weeks. Portion it into containers before freezing for easy grab-and-go lunches.
- Always let the soup cool completely before transferring to the refrigerator or freezer
- Reheat frozen soup slowly over medium-low heat adding a splash of water if it seems too thick
- The texture is best when reheated gently rather than boiled which can separate the cashew cream
Save to Pinterest There's something deeply satisfying about eating something that tastes this indulgent while knowing every bite is doing something good for your body. Soup weather or not this has become a year-round staple in our house.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, this soup keeps well in the refrigerator for up to 4 days. The flavors actually develop and intensify overnight. Reheat gently on the stovetop, adding a splash of broth or water if needed to adjust consistency.
- → What can I use instead of cashews?
Sunflower seeds make an excellent nut-free alternative, providing similar creaminess when blended. For a lighter version, you can use white beans or silken tofu. Coconut milk also works but will add a subtle coconut flavor.
- → Is freezing recommended?
This soup freezes beautifully for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently, stirring occasionally.
- → How do I achieve the smoothest texture?
Using a high-speed blender yields the silkiest results. Blend in batches if using a standard blender, and don't rush the process. An immersion blender works well too, though the texture may be slightly rustic. Ensure cashews are soaked thoroughly for at least 20 minutes.
- → Can I add more vegetables?
Absolutely. Green peas, kale, or Swiss chard work beautifully. For heartier additions, try diced potatoes or celery. Adjust the broth quantity accordingly to maintain your preferred consistency.
- → What protein additions work well?
Stir in cooked white beans, lentils, or quinoa before blending for extra protein. Alternatively, top with toasted pumpkin seeds or hemp hearts after serving for a protein-rich crunch.