Green Detox Vegetable Soup (Printable)

A vibrant blend of fresh vegetables and herbs with a hint of lemon zest, light and nourishing.

# Ingredient List:

→ 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 the olive oil in a large pot over medium heat. Add the leek, celery, and garlic; sauté for 3-4 minutes until softened and fragrant, taking care not to brown.
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 12-15 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 - Ladle into bowls and serve hot. Garnish with extra herbs and a drizzle of olive oil if desired.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, so you can have something genuinely healthy on the table without spending your evening cooking.
  • The flavor is naturally bright and clean—no cream needed—thanks to the lemon and fresh herbs that make your taste buds wake up.
  • It's infinitely adaptable, so whatever greens you have on hand will work beautifully.
02 -
  • If you blend this while it's still boiling hot, the heat can sometimes make the color slightly dull—let it cool for just a minute or two, or blend carefully with the lid cracked open.
  • The lemon is absolutely non-negotiable; it's what turns a vegetable soup into something memorable, so don't be shy with it.
03 -
  • Make a double batch and freeze half in individual portions; it reheats beautifully and tastes just as bright as the day you made it.
  • The flavor actually deepens slightly on the second day as the cumin and herbs settle into the broth, so leftovers are sometimes better than fresh.
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