Green Detox Vegetable Soup (Printable Version)

A vibrant blend of zucchini, peas, and greens in a flavorful, light 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 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

# How to Make It:

01 - Heat the olive oil in a large soup pot over medium heat. Add the leek, celery, and garlic; sauté for 3 to 4 minutes until soft and fragrant but not browned.
02 - Add the potato, zucchini, broccoli, and peas to the pot. Stir and cook for 2 minutes.
03 - Pour in the vegetable broth, salt, pepper, and cumin. Bring to a boil, then reduce heat, cover, and simmer for 12 to 15 minutes, until all vegetables are tender.
04 - Add the 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 the lemon zest, lemon juice, parsley, and mint if using. Taste and adjust seasoning as needed.
07 - Serve hot, garnished with extra herbs and a drizzle of olive oil if desired.

# Expert Advice:

01 -
  • It's ready in 35 minutes, which means you can have something genuinely good for you without the fuss.
  • The brightness of lemon and mint makes you forget you're eating something healthy—it just tastes vibrant.
  • One pot, barely any cleanup, and you've got four servings of something that makes leftovers feel like a gift to yourself.
02 -
  • Don't blend the soup until the vegetables are fully tender—undercooked pieces resist the blender and you'll end up with grainy texture instead of silk.
  • Lemon is your friend here; it's what separates this from tasting like plain vegetable broth, so taste as you adjust and add more if something feels flat.
03 -
  • If your immersion blender is struggling, let the soup cool for just a minute—warm liquid moves more smoothly than boiling.
  • The lemon zest matters as much as the juice; don't skip it because those tiny bright bits add texture and punch that juice alone can't deliver.
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