Green Detox Vegetable Soup (Print)

Nourishing blend of zucchini, peas, and greens with herbs and lemon in a vibrant, light soup.

# Components:

→ Fresh Vegetables

01 - 2 medium zucchinis, diced
02 - 1 cup green peas, fresh or frozen
03 - 1 cup broccoli florets
04 - 1 cup baby spinach
05 - 1 small leek, white and light green parts only, sliced
06 - 1 celery stalk, diced
07 - 1 small potato, peeled and diced

→ Aromatics and Flavor

08 - 2 garlic cloves, minced
09 - 1 tablespoon extra virgin olive oil
10 - 4 cups low-sodium vegetable broth
11 - 1/2 teaspoon sea salt, or to taste
12 - 1/4 teaspoon freshly ground black pepper
13 - 1/4 teaspoon ground cumin
14 - Zest and juice of 1/2 lemon
15 - 2 tablespoons chopped fresh parsley
16 - 2 tablespoons chopped fresh mint, optional

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add leek, celery, and garlic; sauté for 3-4 minutes until soft and fragrant but not browned.
02 - Add potato, zucchini, broccoli, and peas to the pot. Stir and cook for 2 minutes.
03 - Pour in vegetable broth, salt, pepper, and cumin. Bring to a boil, then reduce heat, cover, and simmer for 12-15 minutes until all vegetables are tender.
04 - Add spinach and cook for 2 more minutes until wilted.
05 - Remove from heat. Using an immersion blender or a regular blender in batches, purée the soup until smooth and creamy.
06 - Stir in lemon zest, lemon juice, parsley, and mint if using. Taste and adjust seasoning as needed.
07 - Ladle into bowls and serve hot. Garnish with extra herbs and a drizzle of olive oil if desired.

# Expert Advice:

01 -
  • Ready in 35 minutes — just 15 minutes of prep and 20 minutes of cooking.
  • Vegan, gluten-free, and low fat — a wholesome choice for almost any dietary need.
  • Packed with vegetables — zucchini, peas, broccoli, spinach, leek, celery, and potato all in one pot.
  • Bright and refreshing — lemon zest and fresh mint elevate every spoonful.
  • Easy to make — straightforward steps suitable for any level of home cook.
02 -
  • Creamier texture: Stir in 1/4 cup unsweetened coconut milk before blending for an extra-silky result.
  • Texture toppings: Finish with toasted pumpkin seeds or a swirl of dairy-free yogurt for added interest.
  • Perfect pairing: Serve alongside a slice of whole-grain bread or a light Sauvignon Blanc.
  • Allergen awareness: This recipe contains celery, a common allergen. Always check vegetable broth labels for hidden allergens.
  • Herb timing: Add the lemon juice, parsley, and mint only after blending and off the heat to preserve their bright, fresh flavour.
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