Green Detox Soup Zucchini Peas (Printable Version)

A vibrant blend of zucchini, peas, and fresh herbs creating a light, nourishing green soup.

# 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 & 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

# Directions:

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, purée soup until smooth and creamy. Alternatively, work in batches with a standard blender.
06 - Stir in lemon zest, lemon juice, parsley, and mint if using. Taste and adjust seasoning as needed.
07 - Ladle soup into bowls and serve hot. Garnish with additional fresh herbs and a drizzle of olive oil if desired.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, perfect for a weeknight when you want something nourishing without the fuss.
  • The bright lemon and mint at the end transform it from simple to genuinely craveable, even if you're skeptical about green soup.
  • It's naturally vegan and gluten-free, so you're not sacrificing flavor or creaminess for dietary preferences.
02 -
  • Don't skip blending the soup smooth; the potato is what creates the creamy texture without any dairy, and blending releases that natural starch.
  • Add the lemon juice at the very end, after blending, so the bright citrus flavor doesn't fade during cooking.
03 -
  • If you don't have an immersion blender, a regular blender works fine; just let the soup cool slightly first and blend in batches so you don't overfill it.
  • The lemon really is non-negotiable; it's what separates this from tasting like plain green mush, so don't be shy with it.
Go Back