Silky smooth green soup with spinach, broccoli, asparagus and cashews for a nutritious immune boost.
# What You'll 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 (approximately 10.5 ounces)
06 - 1 bunch asparagus, trimmed and cut into 2-inch pieces (approximately 8.8 ounces)
07 - 5.3 ounces baby spinach
→ Nuts and Dairy-Free Creaminess
08 - 2.8 ounces raw cashews, soaked in hot water for 15 minutes, then drained
→ Liquids
09 - 33.8 fluid ounces low-sodium vegetable broth
10 - 8.5 fluid ounces water, plus more as needed
→ Seasonings
11 - 1 teaspoon sea salt, or to taste
12 - 0.5 teaspoon ground black pepper
13 - 0.25 teaspoon ground nutmeg, optional
14 - Juice of 0.5 lemon
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, and sliced leek; sauté for 4 to 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 vegetable broth and water into the pot. Bring to a boil, then reduce heat and simmer for 10 minutes until vegetables are just tender.
04 - Add baby spinach and drained soaked cashews to the pot. Simmer for 2 to 3 minutes until spinach is completely wilted.
05 - Remove from heat. Using an immersion blender, blend the soup until completely smooth and creamy. Alternatively, work in batches using a countertop blender, ensuring careful handling of hot liquid.
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 additional water or broth in small increments to reach desired consistency.
08 - Ladle soup into bowls and serve hot. Garnish with a drizzle of olive oil or fresh lemon if desired.
