Green Soup with Lemon and Cayenne
This Green Soup with Lemon and Cayenne is bright, vibrant, and gently spicy. Packed with fresh green vegetables, zesty lemon, and a touch of cayenne heat, this smooth vegan soup is light yet satisfying and perfect for healthy meal prep or a cozy reset meal.
Ingredients
- Main Ingredients:
- 1 cup chopped zucchini
- 1 cup chopped broccoli florets
- 1 cup fresh spinach
- ½ cup chopped celery
- ½ cup diced onion
- 1 small Yukon gold potato diced (optional for creaminess)
- 4 cups vegetable broth
- Flavor Base:
- 2 tablespoons olive oil
- 2 cloves garlic minced
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- ⅛ –¼ teaspoon cayenne pepper adjust to spice preference
- Juice of 1 lemon
- 1 teaspoon lemon zest
- Optional Garnish:
- Fresh parsley or dill
- Lemon slices
- Red pepper flakes
- Drizzle of olive oil
Instructions
- Prep Ingredients
- Chop all vegetables into even pieces.
- Mince garlic.
- Zest and juice the lemon.
- Sauté Aromatics
- Heat olive oil in a large pot over medium heat.
- Add onion and celery. Cook 4–5 minutes until softened.
- Stir in garlic and cook 30 seconds until fragrant.
- Simmer Vegetables
- Add zucchini, broccoli, and potato (if using).
- Pour in vegetable broth.
- Stir in salt, pepper, and cayenne.
- Bring to a gentle boil, then reduce heat and simmer 12–15 minutes until vegetables are tender.
- Add Greens
- Stir in spinach during the last 2 minutes until wilted.
- Blend
- Remove from heat.
- Blend using an immersion blender until smooth (or blend in batches carefully).
- Finish & Serve
- Stir in lemon juice and lemon zest.
- Taste and adjust seasoning.
- Let rest 5 minutes.
- Garnish and serve warm.
Notes
- Add lemon at the end to keep flavor bright.
- Start with a small amount of cayenne and adjust to taste.
- Avoid overcooking greens to maintain vibrant color.
- Skip potato for a lower-carb version.
- Store in refrigerator up to 4 days.
- Freeze up to 2 months (color may soften slightly after thawing).