Save It There's something almost magical about watching a pot of scattered green vegetables transform into silky, vibrant soup. My kitchen smelled like spring the first time I made this, with garlic and leeks dancing in hot oil while broccoli florets waited their turn. A friend had just mentioned she felt run-down, and I found myself reaching for every green thing in my fridge, thinking maybe warmth and vegetables could help. What started as improvisation became my go-to when anyone needed nourishing from the inside out.
I made this for my roommate on a gray Tuesday when she came home exhausted, and watched her face soften with the first spoonful. She asked what was in it, and when I said mostly vegetables and soaked cashews, she looked skeptical until the creaminess hit her tongue. That bowl of green soup became her comfort, and now she makes it herself on hard weeks.
Ingredients
- Olive oil: Just enough to coax out the sweetness of onions and garlic without overwhelming the delicate greens that follow.
- Onion, garlic, and leek: The aromatic foundation that builds flavor depth, so don't rush this part even though you're eager to move forward.
- Broccoli and asparagus: These are your powerhouse vegetables, tender enough to blend into silk but sturdy enough to hold their nutrients through cooking.
- Baby spinach: Added late so it retains its brightness and doesn't turn the soup an unappealing shade of olive.
- Raw cashews (soaked): Soak them in hot water first, which softens them and makes them blend into pure cream without any grittiness.
- Vegetable broth and water: Use low-sodium broth so you control the salt and taste as you go, rather than fighting an oversalted soup.
- Sea salt and black pepper: Build these in slowly and taste between additions, because seasoning is personal and depends on your broth.
- Ground nutmeg: Just a whisper if you use it, this adds an almost subconscious warmth that makes people ask what the secret ingredient is.
- Lemon juice: The final brightness that wakes up all those muted greens and makes the soup taste alive.
Instructions
- Soften the aromatics:
- Heat olive oil in a large pot over medium heat and add your chopped onion, minced garlic, and sliced leek. Let them sauté for 4 to 5 minutes, stirring occasionally, until they're softened and the kitchen smells absolutely irresistible. You'll know they're ready when the onion turns translucent and your garlic starts to stick a little to the bottom of the pot.
- Add the hearty vegetables:
- Toss in your broccoli florets and asparagus pieces, stirring for about 3 minutes so they get coated in the fragrant oil. This short cook starts breaking them down and releases their natural sweetness into the pot.
- Build the liquid base:
- Pour in your vegetable broth and water, bringing everything to a boil over medium-high heat. Once it's rolling, lower the heat and let it simmer for about 10 minutes until the broccoli and asparagus are tender but not mushy.
- Introduce the soft greens and cashews:
- Add your spinach and your drained soaked cashews to the pot and let it simmer for just 2 to 3 minutes. The spinach will wilt down into the liquid, and the cashews will start breaking apart, ready to transform into creaminess.
- Blend into silk:
- Remove from heat and use an immersion blender to blend everything until completely smooth, or carefully transfer batches to a countertop blender. Work slowly if you're using a traditional blender so hot liquid doesn't splash, and blend until there are no visible vegetable pieces.
- Season with intention:
- Stir in your salt, pepper, nutmeg if you're using it, and the lemon juice. Taste a spoonful and adjust the seasonings, remembering that what tastes right to you matters more than any recipe.
- Adjust thickness:
- If your soup is thicker than you like, add more water or broth a little at a time until it reaches the consistency you're after. Some people want it spoonable and thick, others prefer it pourable and light.
- Serve with warmth:
- Ladle the hot soup into bowls and finish with a drizzle of olive oil or a squeeze of fresh lemon if you like. The warmth and the green color together make it feel like you're serving something that actually cares about the person eating it.
Save It There's a quiet satisfaction in ladling a bowl of soup that looks like springtime in a cup, knowing it's full of things that actually matter for your body. I've learned that feeding people well, even when life feels scattered, is a small act of care that they notice.
Why This Soup Works as Medicine
Broccoli, spinach, and asparagus are nutritional powerhouses, each carrying different vitamins and minerals your body needs to fight off exhaustion. The cashews add healthy fats that help absorb those fat-soluble vitamins, so you're not just eating vegetables, you're eating them in a way your body can actually use. There's a reason this soup has become my answer when someone says they're tired.
Make It Your Own
The beauty of this soup is that it welcomes improvisation once you understand the basic structure. I've added fresh dill when I had it, stirred in a handful of parsley at the end, even added a tablespoon of miso paste for umami depth. Some weeks I make it with coconut milk instead of cashews because that's what's in my pantry, and it's just as good.
Storage and Serving Suggestions
This soup keeps beautifully in the refrigerator for up to four days, and something about reheating it makes the flavors meld even more. Frozen portions will last about three months, though I've never actually had any last that long because it tends to disappear quickly once people know it exists.
- Serve it alongside crusty bread for something substantial, or with quinoa stirred in for a complete meal.
- A squeeze of fresh lemon juice right before serving brightens everything up and makes people take notice.
- Leftover soup can be thinned into a sauce for roasted vegetables or grains if you want to stretch it further.
Save It This soup taught me that sometimes the most nourishing thing you can make is also the simplest. It's just vegetables and warmth, transformed by patience and a little faith that good food matters.
Recipe FAQs
- → Can I make this soup nut-free?
Yes, simply replace the cashews with unsweetened coconut milk or silken tofu. Both alternatives provide creamy texture without nuts. Coconut milk adds subtle sweetness while tofu remains neutral in flavor.
- → How long does this soup stay fresh?
Store in an airtight container in the refrigerator for up to 5 days. The flavors actually develop and improve after a day. For longer storage, freeze individual portions for up to 3 months.
- → What vegetables work best for the green color?
Spinach, broccoli, and asparagus create the vibrant hue. Avoid adding red or orange vegetables before blending as they'll muddy the color. Fresh spinach provides the brightest green tone compared to frozen.
- → Do I need to soak the cashews?
Yes, soaking raw cashews in hot water for 15 minutes softens them significantly, ensuring they blend completely smooth. This step is crucial for achieving the velvety, creamy texture without any graininess.
- → Can I use frozen vegetables?
Frozen broccoli and asparagus work well, though fresh spinach yields better color and texture. If using frozen vegetables, you may need to reduce the initial simmering time by 2-3 minutes since they're already partially cooked.
- → What's the best way to reheat?
Gently reheat over medium-low heat, stirring occasionally to prevent sticking. Add a splash of water or broth if the soup has thickened. Avoid boiling, as this can affect the creamy texture and fresh flavor.