A nourishing blend of zucchini, peas, broccoli, and herbs in a light, green vegetable broth.
# What You’ll Need:
→ 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 Seasonings
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
# Step-by-Step Guide:
01 - Heat olive oil in a large pot over medium heat. Add leek, celery, and garlic; sauté for 3-4 minutes until softened 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 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 - Serve hot, garnished with additional fresh herbs and a drizzle of olive oil if desired.
