Creamy green soup with spinach, asparagus, broccoli, and cashews. Vegan, gluten-free, and packed with nutrients.
# 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 & 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 - ½ teaspoon ground black pepper
13 - ¼ teaspoon ground nutmeg, optional
14 - Juice of ½ lemon
# How to Make:
01 - Heat olive oil in a large soup 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 to the pot. 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 baby spinach and soaked cashews. Simmer for 2–3 minutes until spinach is wilted.
05 - Remove from heat. Using an immersion blender or working in batches with a countertop blender, blend the soup until completely smooth and creamy.
06 - Stir in sea salt, black pepper, nutmeg if desired, and lemon juice. Taste and adjust seasoning as needed.
07 - If soup is too thick, add more water or broth incrementally to reach desired consistency.
08 - Serve hot, garnished with a drizzle of olive oil or fresh lemon wedges if desired.
