Save Embrace a burst of vitality with this Green Detox Vegetable Soup. This vibrant, nourishing bowl is packed with fresh green vegetables and aromatic herbs, accented by a bright touch of lemon. It is the perfect choice for anyone looking for a light, cleansing meal that doesn't compromise on flavor or satisfaction.
Save The combination of leeks, celery, and garlic creates a savory base, while the inclusion of a small potato ensures a naturally creamy texture without the need for heavy dairy. Whether you are recovering from a heavy weekend or simply want to include more greens in your diet, this soup is a refreshing addition to your weekly rotation.
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
- 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 potato, zucchini, broccoli, and peas to the pot. Stir and cook for 2 minutes.
- Step 3
- 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
- Add the spinach and cook for 2 more minutes, until wilted.
- Step 5
- Remove from heat. Using an immersion blender (or a regular blender in batches), purée the soup until smooth and creamy.
- Step 6
- Stir in the lemon zest, lemon juice, parsley, and mint (if using). Taste and adjust seasoning if needed.
- Step 7
- Serve hot, garnished with extra herbs and a drizzle of olive oil if desired.
Zusatztipps für die Zubereitung
To ensure the most vibrant green color, avoid overcooking the spinach; just two minutes is enough for it to wilt before you begin blending. An immersion blender is highly recommended for safety and convenience, allowing you to purée the soup directly in the pot.
Varianten und Anpassungen
For an extra touch of richness and creaminess, stir in 1/4 cup of unsweetened coconut milk just before blending. If you prefer a chunkier texture, you can blend only half of the soup and leave the rest of the vegetables whole.
Serviervorschläge
Garnish each bowl with toasted pumpkin seeds or a swirl of dairy-free yogurt to add a satisfying crunch or tang. This soup pairs beautifully with a thick slice of toasted whole-grain bread or a crisp glass of light Sauvignon Blanc.
Save Enjoy this revitalizing green soup as a restorative lunch or a light dinner. Its clean ingredients and bright finish will leave you feeling energized and refreshed.
Recipe FAQs
- → Can I use frozen peas instead of fresh?
Yes, frozen peas work well and can be added directly to the soup without thawing.
- → What can I use to add creaminess without dairy?
Adding a splash of unsweetened coconut milk before blending gives a smooth, creamy texture.
- → How do I adjust the seasoning if I prefer it spicier?
Try adding a pinch of cayenne pepper or extra black pepper to enhance the heat subtly.
- → Can I prepare this soup in advance?
Yes, store in the fridge up to 3 days or freeze portions for longer storage.
- → What garnishes complement this green vegetable blend?
Fresh herbs like parsley or mint, toasted pumpkin seeds, or a drizzle of olive oil add great texture and flavor.