Green Detox Vegetable Soup

There's something deeply restorative about a bowl of vibrant green soup that nourishes both body and soul. This Green Detox Vegetable Soup brings together the best of fresh, wholesome ingredients—zucchini, peas, broccoli, and spinach—simmered in a fragrant broth with garlic, leeks, and a bright finish of lemon. It's light yet satisfying, packed with nutrients, and bursting with natural flavor. Whether you're looking to reset after indulgent meals or simply craving a clean, wholesome dish, this soup delivers comfort in every spoonful.

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The beauty of this soup lies in its simplicity. Each vegetable plays a role: zucchini and potato create a silky base, peas and broccoli add substance, spinach brings color and iron, while leek and celery build aromatic depth. The hint of cumin adds warmth, and the fresh lemon juice brightens everything at the end. It's a recipe that proves healthy eating doesn't have to be complicated or bland.

Ingredients

• 2 medium zucchinis, diced
• 1 cup green peas (fresh or frozen)
• 1 cup broccoli florets
• 1 cup baby spinach
• 1 small leek, white and light green part only, sliced
• 1 celery stalk, diced
• 1 small potato, peeled and diced
• 2 garlic cloves, minced
• 1 tablespoon extra virgin olive oil
• 1 liter (4 cups) low-sodium vegetable broth
• 1/2 teaspoon sea salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cumin
• Zest and juice of 1/2 lemon
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh mint (optional)

Instructions

Step 1: Sauté the aromatics

Heat the olive oil in a large pot over medium heat. Add the leek, celery, and garlic; sauté for 3-4 minutes until soft and fragrant but not browned.

Step 2: Add the vegetables

Add the potato, zucchini, broccoli, and peas to the pot. Stir and cook for 2 minutes.

Step 3: Simmer the soup

Pour in the 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.

Step 4: Wilt the spinach

Add the spinach and cook for 2 more minutes, until wilted.

Step 5: Blend until smooth

Remove from heat. Using an immersion blender (or a regular blender in batches), purée the soup until smooth and creamy.

Step 6: Finish with fresh flavors

Stir in the lemon zest, lemon juice, parsley, and mint (if using). Taste and adjust seasoning if needed.

Step 7: Serve

Serve hot, garnished with extra herbs and a drizzle of olive oil if desired.

Zusatztipps für die Zubereitung

For the best flavor, use fresh vegetables whenever possible, though frozen peas work beautifully and save time. When sautéing the aromatics, keep the heat moderate to prevent browning—you want them soft and translucent. If you prefer a chunkier texture, blend only half the soup and leave the rest with some vegetable pieces. For a richer, creamier result, stir in 1/4 cup of unsweetened coconut milk before blending. Make sure to add the lemon juice after blending to preserve its bright, fresh taste.

Varianten und Anpassungen

This recipe is wonderfully adaptable. Swap the potato for cauliflower to reduce carbs, or use sweet potato for a hint of natural sweetness. Add a handful of kale or chard along with the spinach for extra greens. For more protein, stir in cooked white beans or chickpeas before blending, or top each bowl with hemp seeds. If you enjoy a bit of heat, add a pinch of red pepper flakes or a small green chili with the garlic. Fresh dill or basil can replace the parsley and mint for a different herbal profile.

Serviervorschläge

Serve this soup as a light lunch with a slice of whole-grain or sourdough bread, or enjoy it as a starter before a larger meal. It pairs wonderfully with a simple green salad dressed in lemon vinaigrette. For added texture and nutrition, top each bowl with toasted pumpkin seeds, a swirl of dairy-free yogurt, or a drizzle of high-quality olive oil. A crisp Sauvignon Blanc or sparkling water with lemon complements the fresh, herbal flavors beautifully. Leftovers store well in the refrigerator for up to 4 days and can be gently reheated on the stovetop.

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This Green Detox Vegetable Soup is proof that eating well can be simple, delicious, and deeply satisfying. With minimal effort and maximum flavor, it's a recipe you'll return to again and again—whether you're detoxing, meal prepping, or simply in need of a warm, nourishing bowl of goodness. Enjoy every vibrant, healthful spoonful.

Recipe FAQs

→ What vegetables are used in this green soup?

The soup includes zucchini, green peas, broccoli florets, baby spinach, leek, celery, and potato for a rich vegetable base.

→ How is the soup flavored?

Garlic, cumin, lemon zest and juice, parsley, and optional mint create bright, fresh layers of flavor.

→ Can this soup be made creamier?

Yes, adding unsweetened coconut milk before blending gives a smooth, creamy texture without dairy.

→ Is this dish suitable for special diets?

It’s vegan, gluten-free, and low in fat, making it suitable for various dietary preferences.

→ How long does it take to prepare and cook?

Preparation takes about 15 minutes, and cooking around 20 minutes, totaling approximately 35 minutes.

→ What tools are needed to make this soup?

A large pot, knife and cutting board, and an immersion or regular blender are essential.