# Components:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 large onion, chopped
03 - 2 garlic cloves, minced
04 - 1 medium head broccoli (about 10.5 ounces), cut into florets
05 - 1 bunch asparagus (about 8.8 ounces), trimmed and chopped
06 - 5.3 ounces baby spinach
07 - 1 medium zucchini, chopped
→ Creamy Base
08 - 3.5 ounces raw cashews (soaked in hot water for 20 minutes, then drained)
09 - 4.2 cups low-sodium vegetable broth
10 - 1 tablespoon lemon juice
→ Seasonings
11 - 1 teaspoon sea salt (or to taste)
12 - 1/2 teaspoon ground black pepper
13 - 1/4 teaspoon ground nutmeg
14 - 1/2 teaspoon dried thyme (optional)
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté for 3–4 minutes until softened and fragrant.
02 - Add broccoli florets, chopped asparagus, zucchini, salt, pepper, nutmeg, and thyme. Stir to combine and cook for 4–5 minutes.
03 - Pour in vegetable broth and bring to a gentle boil. Reduce heat, cover, and simmer for 12–15 minutes until vegetables are tender.
04 - Add baby spinach and soaked cashews. Simmer for 2 more minutes until spinach is wilted.
05 - Remove from heat. Carefully transfer the soup in batches to a blender (or use an immersion blender) and blend until completely smooth and creamy.
06 - Stir in lemon juice, taste and adjust seasoning as desired. Serve hot, garnished with extra spinach leaves or a drizzle of olive oil if desired.
