Save The first time I made this soup was during one of those gray February weeks when everyone around me seemed to be fighting something. I had a mountain of green vegetables from my CSA box and soaked cashews left over from making cheese, so I threw them all into a pot. That afternoon, my kitchen smelled like garlic and thyme, and something about drinking that vibrant green liquid felt like I was actually healing myself from the inside out.
Last winter my neighbor came over complaining about seasonal everything, and I ladled this into a bowl for her. She sat at my counter in her coat, took one sip, and went completely quiet for a minute. Now she texts me every time she makes it, usually with some variation about how her kids actually ate something green without complaining.
Ingredients
- 1 tablespoon olive oil: A gentle start, just enough to coax the onions into releasing their sweetness
- 1 large onion, chopped: Yellow onions work perfectly here and become meltingly tender
- 2 garlic cloves, minced: Fresh garlic is non-negotiable for that aromatic base
- 1 medium head broccoli (about 300 g), cut into florets: Use the stems too, just peel them first
- 1 bunch asparagus (about 250 g), trimmed and chopped: The woody ends go in compost, the rest goes in the pot
- 150 g baby spinach: This wilts down to almost nothing, so do not be shy with it
- 1 medium zucchini, chopped: Adds body without any distracting flavor
- 100 g raw cashews: Soak them in hot water while you prep everything else
- 1 liter low-sodium vegetable broth: You control the salt this way
- 1 tablespoon lemon juice: This brightens all those earthy greens right up
- 1 teaspoon sea salt (or to taste): Start here, adjust at the end
- 1/2 teaspoon ground black pepper: Freshly cracked makes a difference
- 1/4 teaspoon ground nutmeg: Just a whisper, it makes the creaminess taste warm
- 1/2 teaspoon dried thyme (optional): Fresh works too if you have it
Instructions
- Build your flavor foundation:
- Heat olive oil in a large pot over medium heat, add onion and garlic, sauté for 3-4 minutes until softened and fragrant. Let them sweat it out, do not rush this part.
- Add all the green things:
- Add broccoli, asparagus, zucchini, salt, pepper, nutmeg, and thyme, stir to combine and cook for 4-5 minutes. Everything should start smelling like a garden.
- Let it simmer gently:
- Pour in vegetable broth, bring to a gentle boil, reduce heat, cover, and simmer for 12-15 minutes until vegetables are tender. Test with a fork, it should slide right in.
- Wilt in the spinach:
- Add spinach and soaked cashews, simmer for 2 more minutes until spinach is wilted. The pot will look incredibly full, then suddenly compact.
- Make it magic:
- Remove from heat, carefully transfer the soup in batches to a blender (or use an immersion blender) and blend until completely smooth and creamy. Take it slow with hot soup.
- Wake it up:
- Stir in lemon juice, taste and adjust seasoning as desired. This is where it goes from good to can I have seconds.
- Serve it up:
- Serve hot, garnished with extra spinach leaves or a drizzle of olive oil if desired. A piece of bread would not hurt either.
Save My sister-in-law called me from her kitchen three days after I shared this recipe with her, demanding to know why her soup was brown instead of vibrant green. She had cooked the vegetables for 45 minutes before blending. We both laughed, but she made it again the next day, followed the timing, and texted me a photo of the most gorgeous green bowl I have ever seen.
Making It Your Own
I have made this soup with whatever green vegetables were languishing in my refrigerator, and honestly, it has never failed me. Kale works instead of spinach, though you will want to remove those tough stems first. Peas add surprising sweetness in spring, and a handful of fresh herbs at the end makes it feel restaurant fancy.
The Cashew Secret
Soaking cashews is hands down the easiest way to achieve creaminess without dairy. The hot water softens them enough that they disappear completely when blended. If you are in a rush, boiling water speeds this up to about 10 minutes, and you can prep everything else while they soak.
Storage and Make-Ahead Tips
This soup actually tastes better the next day, which is lucky because it makes enough for leftovers. The flavors meld together in the refrigerator, and that cashew cream thickens up beautifully. I like to make a batch on Sunday and eat it for lunch all week, sometimes thinning it with a splash of water or broth when reheating.
- Freeze individual portions in mason jars, leaving an inch of space at the top
- Reheat gently over medium-low heat, stirring occasionally to prevent scorching
- If it looks separated after freezing, just blend it again and it will be perfect
Save There is something deeply comforting about eating something this green and knowing it is doing good things for you. Stay warm, stay healthy.
Recipe Help
- → What makes this soup creamy without dairy?
Soaked raw cashews are blended into the soup, creating a rich, velvety texture. When combined with the vegetables and broth, they produce a creamy consistency without any dairy products.
- → Can I make this soup nut-free?
Absolutely. Substitute the cashews with sunflower seeds for a nut-free version. They provide similar creaminess when blended and work well with the vegetable flavors.
- → How long does this soup keep in the refrigerator?
The soup stores well in an airtight container for 4-5 days. The flavors often develop and improve after a day. Reheat gently on the stovetop, adding a splash of broth or water if needed.
- → Can I freeze this soup?
Yes, it freezes beautifully. Cool completely before transferring to freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.
- → What can I serve with this soup?
Crusty whole-grain bread is perfect for dipping. The soup also pairs well with a crisp Sauvignon Blanc. For a complete meal, add a side salad or some roasted vegetables.
- → How can I add more protein?
Stir in cooked white beans before blending for extra protein and fiber. You can also serve with protein-rich sides like hemp seeds sprinkled on top or a portion of quinoa.