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Nourishing Green Soup

Nourishing Green Soup

Nourishing Green Soup is a creamy, bright vegetable soup with a silky cashew finish and a hint of lemon. This easy weeknight soup blends tender broccoli, zucchini, and baby spinach into a vivid bowl that's perfect for light dinners and lunches. It's comforting yet fresh, making it a go to for simple nourishing meals you will want to make again and again.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Soups
Cuisine American
Servings 5 servings
Calories 200 kcal

Equipment

  • High Speed Blender
  • Instant Pot
  • Large saucepan

Ingredients
  

  • 1/2 cup raw cashews, soaked in 1 cup boiling water for at least 15 minutes Soaked and softened to create a creamy base when blended, providing rich, nutty body and healthy fats to the soup. Enhances silkiness without dairy and adds subtle sweetness that balances the greens. Requires soaking in boiling water to hydrate and make blending easier.
  • 1 tablespoon extra virgin olive oil Used to sauté aromatics and vegetables, contributing fruity, peppery richness and a smooth mouthfeel to the soup. Helps carry fat-soluble flavors and prevents sticking while cooking the onion and garlic. Adds a subtle Mediterranean character to the overall profile.
  • 1 tablespoon lemon juice Added to brighten flavors and provide acidity that balances the richness of the cashew cream and olive oil. Helps lift the green and vegetal notes, giving the soup a fresher finish. Adds a clean, citrusy counterpoint without overwhelming other ingredients.
  • 1 small garlic clove Crushed or minced to impart a gentle garlic aroma and mellow pungency during blending or light cooking. Contributes savory depth and umami-like complexity without being overpowering when used sparingly. Works with other aromatics to build layered flavor.
  • 1/2 teaspoon Diamond Crystal kosher salt Measured precisely to season the cashew soaking liquid or early components, enhancing overall taste while avoiding over-salting. Uses a specific sized crystal to control saltiness and texture perception in the final dish. Integrates with other seasoning steps for balanced seasoning.
  • 2 tablespoons extra virgin olive oil Used later for sautéing to develop caramelization and sweet, savory complexity in the vegetables. Provides additional fat for cooking larger quantities of aromatics and veg while enriching mouthfeel. Can be layered with the first oil to build depth.
  • 1 large onion, chopped Chopped and softened to form the aromatic base, offering sweetness, depth, and a foundational savory flavor. Releases natural sugars when cooked, which complement the broccoli and zucchini. Creates texture and a flavor backbone for the soup.
  • Diamond Crystal kosher salt Added during cooking as needed to season vegetables and the broth, balancing flavors throughout the simmering process. Allows control over sodium level and enhances the natural tastes of the produce. Used incrementally to prevent oversalting.
  • 3 garlic cloves, roughly chopped Roughly chopped to release a sharper, more assertive garlic flavor when sautéed with onions, boosting savory complexity. Raises aromatic intensity and pairs well with ginger for a warming, zesty note. Helps build savory backbone before adding vegetables and broth.
  • 1 tablespoon chopped fresh ginger Finely chopped to introduce warm, peppery, slightly sweet heat that brightens the soup and aids digestion. Works alongside garlic to give a lively, aromatic lift and contributes a subtle spiciness. Enhances depth without dominating the green flavors.
  • 1 medium head of broccoli or 10 ounces of frozen broccoli Added as the main cruciferous green to provide pronounced vegetal flavor, fiber, and texture; can be fresh or frozen depending on availability. Offers nutrients like vitamin C and adds body to the blended soup when cooked until tender. Breaks down nicely for a smooth, slightly earthy base.
  • 2 small zucchini, roughly chopped Roughly chopped to contribute mild, slightly sweet summer squash flavor and tender texture when cooked. Adds moisture and subtle vegetal notes that blend seamlessly into the soup. Helps create a balanced, mellow green profile.
  • 4 green onions, roughly chopped Roughly chopped to contribute a fresh, allium brightness and mild oniony crunch when blended or lightly cooked. Adds subtle layers of savory flavor and complements the onion and garlic. Also brings a hint of sharpness and green color.
  • 1/2 cup peeled and diced apple Fuji, Honeycrip, or your favorite sweet and crisp apple will work Peeled and diced to introduce a touch of fruity sweetness and crisp acidity that contrasts the savory greens. Balances bitterness and adds complexity to the flavor profile while blending smoothly. Provides a subtle natural sweetness that enhances the soup’s harmony.
  • 4 cups chicken broth, bone broth, or vegetable broth (vegan) Used as the liquid base to simmer vegetables and meld flavors, offering savory depth and richness depending on choice of broth. Provides necessary hydration for cooking and contributes minerals and umami; can be chosen to keep the soup vegan or non-vegan. Influences overall saltiness and body.
  • 5 cups baby spinach, lightly packed Lightly packed to add fresh leafy greens, vibrant color, and a mild, slightly sweet, earthy flavor that blends into a silky texture. Supplies vitamins, minerals, and a bright green color; wilts down significantly during cooking. Enhances nutrition and visual appeal.
  • freshly ground black pepper Freshly ground to finish and add aromatic heat, enhancing the soup’s overall flavor with subtle spiciness and complexity. Balances sweetness and acidity while brightening other seasonings when added to taste. Provides adjustable heat that complements the ginger and garlic.

Instructions
 

  • Let’s make the cashew cream first! Drain the soaked cashews and toss them in a high speed blender with 1/4 cup water, extra virgin olive oil, lemon juice, garlic, and 1/2 teaspoon of Diamond Crystal kosher salt. (You can also dump the ingredients in a blender cup and use a immersion blender.): The aroma when you pulse the cashews and garlic together becomes nutty and fragrant, and the texture starts to look glossy and smooth. I like to scrub the blender sides with a spatula once or twice so everything emulsifies evenly. This step matters because the cream forms the soup’s backbone, giving it body without dairy. A common mistake is underblending, leaving small gritty bits of cashew; keep blending until the cream is silken. If your blender seems to struggle, add a touch more water and pulse slowly so it doesn’t overheat.
  • Blitz until smooth. Taste and adjust the seasoning with more salt or lemon juice if needed. Set aside.: You will notice the mixture change from grainy to luxuriously smooth, and the lemon brightens the nutty base. Tasting at this stage is crucial, because once incorporated into the soup the flavors mute slightly. I often add a little more acid than I think I need because heat will dull it. One trap is oversalting; add incrementally and taste. Store the cream in a small bowl while you cook so it is ready to finish the soup with a glossy dollop.
  • Now, make the soup! Turn on the sauté function on the Instant Pot. Once it’s hot, swirl in the olive oil.: The pan hisses faintly when the olive oil hits a properly warmed surface, releasing a soft fragrant note. This preheat step ensures the onion softens quickly and evenly rather than stewing. The reason this matters is it builds flavor through gentle caramelization. Avoid crowding the pot or adding cold ingredients that cool the surface, which causes steaming rather than sautéing.
  • Toss in the onion and 1/2 teaspoon of kosher salt. Cook for 2 to 3 minutes, stirring frequently, until the onion is slightly softened. Turn off the sauté function.: The onion should become translucent and fragrant, with a faint sweetness. Stirring keeps the heat distributed and prevents burning at the edges. This step creates a mellow base, and undercooked onion will taste sharp and raw in the final soup. If you see browning too quickly, reduce the heat or remove the pot briefly to cool.
  • Stir in the garlic and ginger and cook until fragrant, about 30 seconds.: The aroma shifts to warm and spicy, with the ginger giving a clean zesty lift and the garlic adding savory warmth. This quick cook is about blooming the aromatics so their essential oils release into the oil. Overcooking here leads to bitter garlic, so keep a close watch and move on once fragrance peaks.
  • Add the broccoli, zucchini, scallions, and apple to the Instant Pot. Mix well.: You will see a riot of green and bits of pale apple, and the raw vegetables have a crisp sheen. Mixing distributes the aromatics and salt so each piece picks up flavor. This matters for even cooking and for ensuring the apple’s sweetness is woven through the pot. A common issue is adding too much produce at once which cools the pot; add in manageable batches if needed.
  • Pour in the broth and add another 1/2 teaspoon of Diamond Crystal kosher salt.: The broth fills the pot with steam and a savory aroma, and the added salt layers the seasoning so flavor penetrates the vegetables. Using a flavorful broth elevates the soup without extra work. If you use a very salty broth, reduce the added salt to prevent an overly salty finish.
  • Cover the Instant Pot and cook for 1 minute under high pressure.: The Instant Pot will hiss as it builds pressure, and the short high pressure cook softens the vegetables quickly while preserving bright color. This technique helps keep vitamins and pigments vibrant. Be careful not to skip the pressure release instructions that follow, since trapped steam can be dangerous if released incorrectly.
  • Then, turn off the Instant Pot and release the pressure manually.: When you release the steam it will roar out and the aroma intensifies. Manual release is quick and prevents overcooking. Use a long utensil and keep your face and hands clear of the valve to avoid burns. If you prefer a gentler finish, allow a natural release for a few minutes but watch for oversoftening.
  • Open the Instant Pot and add the baby spinach. Stir until the spinach is wilted but still bright green.: The spinach wilts almost instantly, turning a vivid emerald and releasing a fresh grassy scent. Adding it at the end preserves its color and delicate texture. If you add the spinach too early, it will overcook and the soup will lose that vibrant green tone you want.
  • Blend the soup in batches using a high-speed blender. Make sure to fill it no more than 2/3 full, remove the center of the lid, and cover the top with a towel! (Alternatively, you can blend the soup with an immersion blender but it won't turn out as smooth and the baby spinach can get caught in the blades).: As you whirl each batch, the soup will transform into a glossy, uniform emulsion with a pleasing sheen. The sound is a steady roar at first, then mellows, and the aroma becomes sweet and vegetal. This step matters because a high-speed blender yields the smoothest texture and bright color. A common mistake is overfilling the blender which can cause hot splatters; always leave space and vent safely with a towel over the lid.
  • Taste for seasoning and add salt and pepper to taste. Pour the soup into bowls. Top with a dollop of cashew cream and serve!: The final taste should be balanced, with a soft sweetness, a touch of acid, and savory depth. Freshly ground black pepper adds the final counterpoint. I often adjust one last time for lemon or salt to make the flavors pop. Avoid over seasoning with salt at the end if you used a salty broth earlier; taste first before adding more.
  • Heat a large saucepan over medium heat and swirl in the olive oil when the pot is hot.: The pan will emit a gentle shimmer when ready, and the oil spreads into a thin glossy pool. This alternate stovetop approach offers more control for a slower build of flavor. Preheating prevents sticking and ensures even softening of the aromatics. A frequent oversight is starting with a cold pan, which will make the onion release water and steam rather than sweat, reducing flavor development.
  • Toss in the onion and 1/2 teaspoon Diamond Crystal kosher salt. Cook, stirring frequently, until softened and translucent, about 8 to 10 minutes.: Over the longer stovetop time the onion will slowly sweeten and become tender, filling the kitchen with a mellow caramel aroma. This slow development creates depth that a quick sauté cannot mimic. Be mindful of browning too much, which can introduce bitter notes; lower the heat if the edges brown before the centers soften.
  • Stir in the garlic and ginger and cook until fragrant, about 30 seconds.: The scent of ginger and garlic becomes warm and spicy, and you should sense the change immediately. This blooming step extracts their volatile oils into the oil, amplifying flavor. Avoid letting the garlic brown, as it becomes bitter quickly.
  • Add the broccoli, zucchini, scallions, and apple to the pot. Pour in the broth and add 1/2 teaspoon Diamond Crystal kosher salt.: The pot will steam and the ingredients will start to soften, releasing sweet vegetal notes. Stirring ensures even contact with heat and broth. If you find the pot drying, add a little extra broth, but avoid watering down the flavor.
  • Bring to a boil over high heat and then decrease the heat to maintain a simmer until the vegetables are fork tender, anywhere from 4 minutes to 8 minutes.: You will see lively bubbling, then a gentler simmer; the broccoli should be tender when pierced with a fork but not falling apart. This controlled simmer preserves texture and color. Overcooking here will lead to a dull green and a thinner mouthfeel.
  • Remove the pot from the heat and stir in the baby spinach until they're wilted but still bright green.: The rapid residual heat will wilt the spinach quickly, keeping its vibrancy. Stir gently so the warmth distributes and the leaves don’t turn limp. Adding spinach off the stovetop prevents overcooking and preserves nutrients and color.
  • Blend the soup in batches using a high-speed blender. Make sure to fill it no more than 2/3 full, remove the center of the lid, and cover the top with a towel! (Alternatively, you can blend the soup with an immersion blender but it won't turn out as smooth and the baby spinach can get caught in the blades).: As before, the transformation to a glossy puree is dramatic; the sound of blending subsides as the mixture becomes uniform. The silky texture is critical for mouthfeel and satisfaction. If your blender heats up, pause between batches to let it cool slightly and reduce the risk of thinning the soup too much.
  • Taste for seasoning and add salt and pepper to taste. Pour the soup into bowls and top with a dollop of cashew cream.: The final seasoning should sing, with a bright lemon note balancing the silky body. Serving immediately preserves the soup’s temperature and vibrancy. Resist the urge to over garnish; a small spoonful of cashew cream is the perfect finishing touch.

Notes

  • Make it vegan by using vegetable broth instead of chicken or bone broth, keeping all other steps identical for the same vibrant flavor.
  • Extra creamy increase the cashew portion slightly or add an extra splash of olive oil to deepen the mouthfeel while staying dairy free.
  • Use frozen broccoli as a time saver, adding it frozen to the pot so you do not lose the bright green color and still get a smooth texture.
  • Stretch the recipe by increasing broth by one to two cups and adding more zucchini, which blends into the soup without changing the flavor profile much.
  • Bulk it up add canned drained chickpeas after blending to keep the soup vegan and make it more filling while maintaining the silky texture.
Keyword cashew cream soup, dairy free creamy soup, easy weeknight soup, green vegetable soup