Green Detox Soup Zucchini Peas

There's something about the first warm day of spring that makes you crave something green and alive. I was standing in my kitchen with an armful of vegetables from the market, sunlight streaming through the window, and I thought: why not make a soup that tastes like renewal? This green detox soup came together almost by accident that afternoon, and it's been my go-to ever since when I need to feel lighter and more vibrant.

I made this for my sister one afternoon when she was visiting, complaining about feeling sluggish after traveling. She took one spoonful and her whole face changed, genuinely surprised that something labeled a 'detox soup' could actually taste delicious. She had three bowls and asked for the recipe before she left, which felt like the highest compliment possible.

Ingredients

• Zucchini (2 medium, diced): The tender base of this soup, adding body without heaviness; try to dice them roughly the same size so they cook evenly.
• Green peas (1 cup, fresh or frozen): These bring natural sweetness and a pop of color; frozen works beautifully here and is honestly more convenient.
• Broccoli florets (1 cup): More robust than other greens, it holds its texture through blending and adds mineral richness.
• Baby spinach (1 cup): Added at the end to preserve its delicate flavor and vibrant color.
• Leek, white and light green part (1 small, sliced): Milder than onion, it builds a gentle aromatic base; slice them into rings so they cook through quickly.
• Celery stalk (1, diced): Often overlooked, it adds subtle depth that ties everything together.
• Potato, peeled and diced (1 small): This is your secret weapon for creaminess; it makes the soup velvety without cream.
• Garlic (2 cloves, minced): Add it after the softer vegetables start cooking so it doesn't burn.
• Extra virgin olive oil (1 tablespoon): Use good quality here; you'll taste it, and it matters.
• Low-sodium vegetable broth (1 liter/4 cups): The foundation of flavor, so choose one you'd actually drink.
• Sea salt (1/2 teaspoon, or to taste): Go easy at first; you can always add more but you can't take it out.
• Freshly ground black pepper (1/4 teaspoon): Grind it fresh; pre-ground loses its brightness.
• Ground cumin (1/4 teaspoon): A whisper of warmth that elevates the whole bowl, though completely optional if you prefer pure green flavor.
• Lemon zest and juice (1/2 lemon): This is the magic moment; never skip it, as it brings everything into focus.
• Fresh parsley (2 tablespoons, chopped): Stir it in at the end to keep its fresh bite and chlorophyll brightness.
• Fresh mint (2 tablespoons, chopped, optional): If you have it, add it; it transforms the soup into something almost medicinal in the best way.

Instructions

Start Your Aromatic Base:

Heat the olive oil in a large pot over medium heat until it shimmers slightly. Add the sliced leek, diced celery, and minced garlic, stirring occasionally for 3 to 4 minutes until they're soft and fragrant but still pale, not browned.

Build Layers with Root and Tender Vegetables:

Add the diced potato, zucchini, and broccoli florets to the pot along with the peas. Stir everything together and let it cook for about 2 minutes, just until the vegetables start to soften slightly and release their aroma.

Bring It to Life with Broth and Seasonings:

Pour in the vegetable broth and season with salt, pepper, and cumin. Bring it to a rolling boil, then immediately lower the heat, cover the pot, and let it simmer gently for 12 to 15 minutes until all the vegetables are completely tender when pierced with a fork.

Wilt the Spinach:

Stir in the baby spinach and let it cook for about 2 minutes, just until it's completely wilted and has turned a darker shade of green. The spinach will seem to take up more room at first, but it shrinks down beautifully.

Blend to Creamy Perfection:

Remove the pot from the heat and let it cool for just a minute so you don't burn yourself. Using an immersion blender, puree the soup in the pot until it's completely smooth and creamy, or carefully transfer batches to a regular blender and blend until silky, then pour back into the pot.

Finish with Brightness:

Stir in the lemon zest, lemon juice, fresh parsley, and mint if you're using it. Taste a spoonful and adjust the salt, pepper, or lemon juice until it feels balanced and makes you happy.

Serve with Love:

Ladle the soup into bowls while it's hot. If you like, drizzle a tiny bit more olive oil on top, add a few herb leaves, or scatter some toasted pumpkin seeds for crunch.

Save

There's a quiet moment that happens when you taste something that's both nourishing and genuinely delicious, and it shifts something small but real in how you feel. That's what this soup has always done for me, and it's why I keep coming back to make it.

Why This Soup Works Better Than You'd Expect

Green soups have a reputation for tasting like obligations, but this one breaks that rule entirely. The secret is treating the vegetables like they're worth celebrating, not punishing yourself with. The potato adds a subtle sweetness and creates creaminess that makes you forget there's no cream at all. The cumin whispers in the background, just enough to make you wonder what you're tasting without hitting you over the head with spice.

Making It Your Own

Once you make this once, you'll start seeing variations everywhere in your kitchen. Swap the peas for white beans if you want more protein, add a handful of kale instead of broccoli if that's what you have, or throw in some fresh dill if mint feels too adventurous. The framework is forgiving enough to bend without breaking.

Storage and Serving Wisdom

This soup keeps beautifully in the refrigerator for up to four days and actually tastes better the next day when the flavors have had time to get to know each other. You can also freeze it for up to three months, though the spinach will be softer when thawed, which honestly doesn't matter in a blended soup. Reheat gently on the stovetop with a splash of broth or water to loosen it back up, and taste before seasoning again, because flavors can shift slightly after freezing.

• If you're making this for guests, blend it until perfectly smooth so it looks restaurant-quality elegant.
• Top each bowl differently: one with pumpkin seeds, one with a dollop of dairy-free yogurt, one with fresh herbs, so people feel like they're getting something special.
• Serve this with something substantial on the side, like crusty bread or a grain bowl, because while it's nourishing, it's not heavy enough to stand alone as a full meal.

Save

Make this soup when you need to feel lighter but don't want to feel deprived. It's the kind of food that proves nourishing and delicious don't have to be at odds.

Recipe FAQs

→ What vegetables are used in this soup?

Fresh zucchini, green peas, broccoli florets, baby spinach, leek, celery, and a small potato form the base of this vibrant green soup.

→ How is the soup thickened to a creamy texture?

The soup is puréed using an immersion blender or regular blender, ensuring a smooth, creamy consistency without added dairy.

→ Can I add extra creaminess without dairy?

Yes, adding a quarter cup of unsweetened coconut milk before blending enriches the soup’s creaminess naturally.

→ What herbs enhance the flavor of this soup?

Fresh parsley and optional fresh mint are stirred in at the end to brighten and freshen the soup’s flavor.

→ Is this soup suitable for special diets?

It’s vegan, gluten-free, and low fat, making it accommodating for many dietary needs, but note it contains celery, a common allergen.

→ How should I season the soup if I prefer stronger flavors?

Adjust salt and pepper to taste, and consider increasing cumin slightly for warmth or adding a pinch of chili flakes for a spicy kick.