Grüne Immunitäts-Suppe mit Spinat

An afternoon when everything felt too much, I found myself standing at the kitchen counter with a handful of greens and an instinct to blend them into something restorative. The soup that emerged was so vibrantly green it caught the sunlight, and something about stirring that creamy, velvet-smooth bowl made the world feel manageable again. That first spoonful was a quiet revelation, the kind of nourishment that tastes like care.

I made this for a friend who was fighting off a cold, and she called me three days later to say she'd made it twice more. There's something about green vegetables blended into silk that feels less like medicine and more like someone saying they believe in you getting better.

Ingredients

• Olive oil: A tablespoon grounds the aromatics beautifully without overpowering the delicate green flavors that follow.
• Large onion and garlic: These two build a fragrant foundation that makes the entire pot smell like something intentional is happening.
• Broccoli florets: Choose medium-sized florets so they blend into the creaminess evenly without leaving chunky bits behind.
• Fresh asparagus: Trim those woody ends first, then chop into 2-inch pieces so they cook through at the same pace as everything else.
• Baby spinach: Add this at the very end so it wilts from residual heat and retains its brilliant color.
• Zucchini: A mild vegetable that adds body and subtle sweetness without competing with the brassicas.
• Raw cashews: The secret to creaminess, soaked for 20 minutes in hot water so they blend into an impossibly smooth texture.
• Low-sodium vegetable broth: Use the good kind if you can, as it becomes the soul of the soup.
• Lemon juice: A tablespoon brightens everything at the end, preventing the soup from tasting flat or heavy.
• Sea salt, black pepper, nutmeg, and thyme: These seasonings work together to make the soup taste like it knows exactly who it is.

Instructions

Build your aromatic base:

Heat the olive oil over medium heat and add your chopped onion and minced garlic. Let them soften and become fragrant, around 3 to 4 minutes, until the kitchen smells like cooking is about to become something special.

Add the green vegetables:

Stir in the broccoli, asparagus, zucchini, and all your seasonings. Cook for 4 to 5 minutes, stirring occasionally, until everything begins to soften slightly and release its own little signals that it's ready to move forward.

Simmer into tenderness:

Pour in the vegetable broth and bring it to a gentle boil, then reduce the heat and cover. Simmer for 12 to 15 minutes until every vegetable yields easily to a spoon, becoming so tender it's almost eager to transform.

Finish with spinach and cashews:

Add the wilted spinach and your soaked cashews, letting them simmer for just 2 more minutes. The spinach will collapse into the soup while the cashews surrender their creaminess.

Blend to silk:

Working carefully in batches or using an immersion blender, blend the soup until it's completely smooth and impossibly creamy. The transformation from chunky to velvety always feels like magic.

Brighten and taste:

Stir in the lemon juice and taste, adjusting salt and pepper as needed. This moment of tasting and adjusting is where the soup becomes yours.

Serve with intention:

Ladle the soup into bowls while it's still steaming, optionally garnishing with a few fresh spinach leaves or a whisper of olive oil on top.

Merken

This soup has become my answer to almost everything, the way some people reach for tea or chocolate. I've served it to people fighting illness, to friends on tough days, and to myself at 6 PM when I need to remember that nourishment doesn't have to be complicated to be transformative.

When Cashews Make the Difference

The first time I made this without soaking the cashews, I blended for a solid 5 minutes and still had grainy soup. Now I understand that soaking isn't just a step, it's a kindness you do for the final result. Hot water softens them just enough to become that impossible cream, and suddenly the soup tastes like it cost something more than money.

Green Vegetables as Medicine

There's real science behind why this soup feels healing, but there's also something emotional about eating something so vibrant and alive. The broccoli, asparagus, and spinach deliver vitamins and minerals your body recognizes, but the blended green color is what makes you believe in the healing before you even taste it. I've learned that food works better when you believe in it first.

Making It Your Own

This soup is forgiving enough to welcome substitutions and confident enough to taste complete as written. I've added white beans for protein, swapped the cashews for sunflower seeds when allergies needed honoring, and once even stirred in a handful of fresh basil at the end because that's what I had. The core magic stays intact no matter what, which is partly why I return to it again and again.

• For a protein-forward version, stir in white beans or lentils before blending for substantial leftovers.
• If nuts are a concern, sunflower seeds blend into nearly the same creaminess with a slightly earthier note.
• A side of crusty bread isn't optional, it's the spoon this soup deserves.

Merken

This soup asks so little and gives so much, the way the best recipes do. Make it once and you'll know where to find it on the nights that need it.

Rezept-Fragen & Antworten

→ Kann ich die Cashews ersetzen?

Ja, für eine nussfreie Version können Cashews durch Sonnenblumenkerne ersetzt werden. Beide sorgen für eine cremige Textur und milden Geschmack.

→ Wie lange hält sich die Suppe?

Die Suppe hält sich im Kühlschrank bis zu 4 Tage in einem verschlossenen Behälter. Sie kann auch eingefroren und bis zu 3 Monate gelagert werden.

→ Ist diese Suppe gut vorzubereiten?

Absolut. Die Suppe schmeckt aufgewärmt oft noch besser, da sich die Aromen weiter entfalten können. Einfach vorbereiten, abkühlen lassen und im Kühlschrank lagern.

→ Welches Gemüse kann ich variieren?

Erbsen, grüne Bohnen oder Grünkohl lassen sich hervorragend einarbeiten. Das grundlegende Verfahren bleibt gleich: weich kochen, cremig pürieren.

→ Kann ich die Suppe ohne Mixer zubereiten?

Für eine traditionelle Suppe können Sie das Gemüse klein schneiden und ganz lassen. Die cremige Textur entsteht jedoch erst durch das Pürieren mit Cashews.

→ Wie kann ich die Suppe proteinreicher machen?

Fügen Sie vor dem Pürieren gekochte weiße Bohnen hinzu oder servieren Sie die Suppe mit gebackenem Tofu oder Hülsenfrüchten als Beilage.