Green Detox Vegetable Zucchini Peas (Printable version)

A light, vibrant soup packed with green vegetables, fresh herbs, and a touch of lemon for a wholesome meal.

# What you 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

# How to Make It:

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 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 12-15 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 -
  • Ready in 35 minutes — a wholesome meal without the wait.
  • Vegan, gluten-free, and low fat — naturally kind to a wide range of diets.
  • Packed with green vegetables — zucchini, peas, broccoli, spinach, leek, and celery all in one bowl.
  • Bright and refreshing — a touch of lemon zest and fresh herbs lifts the entire dish.
  • Silky smooth texture — blended to a creamy consistency without any dairy.
  • Easy and forgiving — straightforward technique suitable for beginner cooks.
02 -
  • Extra creaminess: Add 1/4 cup unsweetened coconut milk before blending for a silkier texture.
  • Add texture on top: Finish with toasted pumpkin seeds or a swirl of dairy-free yogurt for contrast.
  • Check your broth: Always read the label on vegetable broth to ensure it is free from hidden gluten or allergens.
  • Celery allergen: This recipe contains celery, a recognized common allergen — be mindful when serving to guests.
  • Blending safety: When using a regular blender, work in small batches and leave the lid slightly ajar to release steam.
  • Make it ahead: The soup keeps well in the refrigerator for up to 3 days and reheats beautifully with a splash of extra broth.
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