In a large pot, heat 2 tablespoons of olive or coconut oil over medium heat. Once shimmering, add chopped onion and minced garlic, sauté for 3-4 minutes until fragrant and translucent.

Incorporate 1 cup of chopped asparagus, 1 cup of broccoli florets, and 1 tablespoon of freshly grated ginger. Mix in 2 cups of fresh spinach and 1 cup of soaked cashews. Cover and cook on medium-low heat for 10-12 minutes.

Transfer the vegetable mixture into a blender, add 1 tablespoon of lemon zest, lemon juice, and 3 cups of vegetable broth, then blend until chunky purée. Adjust the consistency with more broth if needed.

Pour the blended soup back into the pot for a quick reheat over low heat, stirring gently. Ladle into bowls and garnish as desired.