Green Detox Vegetable Zucchini Peas

There are soups that simply warm you from the inside out — and then there are soups like this Green Detox Vegetable Soup with Zucchini and Peas, which do something more: they restore you. Born from a desire to eat clean without sacrificing flavor, this vibrant bowl brings together a garden's worth of fresh green vegetables — zucchini, peas, broccoli, spinach, leek, and celery — simmered gently in a light vegetable broth and finished with a bright squeeze of lemon. It is vegan, gluten-free, low in fat, and ready in just 35 minutes. Whether you are easing into a new week, recovering from indulgence, or simply craving something wholesome and green, this soup delivers nourishment with every spoonful.

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What makes this soup truly special is the layering of flavors built from the very first step. The leek, celery, and garlic are softened gently in extra virgin olive oil — the aromatic foundation that carries every vegetable that follows. Potato lends quiet body and creaminess once blended, while broccoli and peas provide that characteristic deep green color and a natural sweetness. Spinach, added at the very end, preserves its vivid hue and delicate nutrition. A whisper of ground cumin weaves through the broth, and the final stir of lemon zest, parsley, and optional fresh mint transforms the soup from comforting to genuinely uplifting. This is detox cooking at its most delicious.

Ingredients

• Fresh Vegetables
• 2 medium zucchinis, diced
• 1 cup green peas (fresh or frozen)
• 1 cup broccoli florets
• 1 cup baby spinach
• 1 small leek, white and light green part only, sliced
• 1 celery stalk, diced
• 1 small potato, peeled and diced
• Aromatics & Flavor
• 2 garlic cloves, minced
• 1 tablespoon extra virgin olive oil
• 1 liter (4 cups) low-sodium vegetable broth
• 1/2 teaspoon sea salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cumin
• Zest and juice of 1/2 lemon
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh mint (optional)

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

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Instructions

Step 1 — Build the aromatic base

Heat the olive oil in a large pot over medium heat. Add the leek, celery, and garlic; sauté for 3–4 minutes until soft and fragrant but not browned.

Step 2 — Add the vegetables

Add the potato, zucchini, broccoli, and peas to the pot. Stir and cook for 2 minutes.

Step 3 — Simmer

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.

Step 4 — Wilt the spinach

Add the spinach and cook for 2 more minutes, until wilted.

Step 5 — Blend

Remove from heat. Using an immersion blender (or a regular blender in batches), purée the soup until smooth and creamy.

Step 6 — Finish with lemon and herbs

Stir in the lemon zest, lemon juice, parsley, and mint (if using). Taste and adjust seasoning if needed.

Step 7 — Serve

Serve hot, garnished with extra herbs and a drizzle of olive oil if desired.

Zusatztipps für die Zubereitung

Für eine besonders cremige Konsistenz kannst du vor dem Pürieren 1/4 Tasse ungesüßte Kokosmilch in die Suppe einrühren — sie verleiht dem Gericht eine samtige Textur, ohne den frischen Geschmack zu überdecken. Achte beim Pürieren darauf, die Suppe in Chargen zu verarbeiten, wenn du einen standmixer verwendest, und lass etwas Dampf entweichen, um Spritzer zu vermeiden. Die Suppe lässt sich ausgezeichnet vorbereiten: Im Kühlschrank hält sie bis zu drei Tage frisch, und beim Aufwärmen einfach einen Schuss Brühe hinzufügen, falls sie etwas eingedickt ist.

Varianten und Anpassungen

Diese Suppe ist wunderbar anpassbar. Wer eine noch sattere grüne Farbe und zusätzliche Nährstoffe wünscht, kann die Spinachmenge großzügig erhöhen. Die frische Minze ist optional, aber sehr empfehlenswert — sie gibt der Suppe eine erfrischende Note, die perfekt zum Zitronenabrieb passt. Für mehr Textur beim Servieren lohnt es sich, einen Teil der Suppe vor dem Pürieren beiseite zu stellen und nach dem Mixen wieder unterzurühren, sodass noch kleine Gemüsestückchen zu spüren sind. Wer es herzhafter mag, kann einen Hauch Chiliflocken ergänzen.

Serviervorschläge

Diese grüne Detoxsuppe entfaltet ihr volles Potenzial mit den richtigen Begleitern. Geröstete Kürbiskerne oder ein Tupfen laktosefreien Joghurts sorgen für angenehmen Kontrast in Textur und Farbe. Eine Scheibe Vollkornbrot ist der ideale rustikale Begleiter, der die Mahlzeit abrundet. Wer ein Glas Wein dazu möchte, wird mit einem leichten Sauvignon Blanc glücklich — seine frische Säure harmoniert wunderbar mit dem Zitrusabschluss der Suppe. Zum Abschluss noch einen feinen Olivenölfaden über die Schale ziehen und mit frischen Kräutern garnieren — fertig ist ein Gericht, das ebenso gut schmeckt, wie es aussieht.

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The Green Detox Vegetable Soup with Zucchini and Peas is proof that eating well does not mean eating without pleasure. At just 120 calories per serving, with 4 grams of protein and a generous helping of vitamins from every green vegetable in the pot, this is a bowl that your body will thank you for. But beyond the numbers, it is simply a beautiful, honest soup — one that smells of garlic and lemon and fresh herbs, and tastes exactly the way a spring garden should. Make a big pot, share it with someone you care about, and let it remind you that the most nourishing food is often the simplest.

Handle kitchen cleanup easily by disposing of food scraps, packaging, and cooking waste without leaks or odors.

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Answers to Recipe Questions

→ What vegetables give this dish its vibrant green color?

Zucchini, green peas, broccoli, and baby spinach all contribute to the dish's vivid green hue.

→ How is the soup thickened to achieve a creamy texture?

The soup is puréed using an immersion or regular blender, creating a smooth and creamy consistency.

→ Can fresh or frozen peas be used in the dish?

Both fresh and frozen green peas work well and maintain the soup's fresh flavor profile.

→ What role does lemon play in this preparation?

Lemon zest and juice add brightness and a subtle tang that balances the earthiness of the green vegetables.

→ Are there optional herbs to enhance flavor?

Fresh parsley is a key herb, with mint as an optional addition to add a refreshing note.

→ What cooking method is used to prepare the vegetables?

The vegetables are sautéed briefly then simmered in a seasoned broth until tender before blending.