Super Green Vegetable Soup
This Super Green Vegetable Soup is vibrant, nourishing, and packed with fresh green vegetables. Made with broccoli, zucchini, green beans, spinach, and simple herbs, this healthy one-pot soup is light yet satisfying, naturally vegan, and perfect for meal prep or a cozy reset meal.
Ingredients
- Main Ingredients:
- 1 cup chopped broccoli florets
- 1 cup chopped zucchini
- 1 cup chopped green beans
- 2 cups fresh spinach
- ½ cup chopped celery
- ½ cup diced onion
- 1 small potato diced (optional for thickness)
- 4 cups vegetable broth
- Flavor Base:
- 2 tablespoons olive oil
- 2 cloves garlic minced
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme
- Juice of ½ lemon
- Optional Garnish:
- Fresh parsley
- Red pepper flakes
Instructions
- Prep Ingredients
- Chop vegetables into small, even pieces.
- Mince garlic and measure seasonings.
- 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.
- Simmer Vegetables
- Add broccoli, zucchini, green beans, and potato (if using).
- Pour in vegetable broth.
- Add salt, pepper, and thyme.
- Bring to a gentle boil, then reduce heat and simmer 10–12 minutes until vegetables are tender.
- Add Greens
- Stir in spinach during the final 2 minutes of cooking.
- Cook just until wilted.
- Blend (Optional)
- For a chunkier soup, leave as is.
- For a smoother texture, partially blend with an immersion blender.
- Finish & Serve
- Stir in lemon juice.
- Taste and adjust seasoning.
- Let rest 5 minutes.
- Garnish with parsley or red pepper flakes and serve warm.
Notes
- Avoid overcooking to maintain bright green color.
- Add lemon at the end for best flavor.
- Skip potato for a lower-carb version.
- Add white beans for extra protein if desired.
- Store in refrigerator up to 4 days.
- Freeze up to 2 months (greens may soften slightly after thawing).