Green Detox Vegetable Soup (Printable)

A vibrant blend of zucchini, peas, and greens simmered for a fresh, light, and wholesome dish.

# What You’ll 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 part only, sliced
06 - 1 celery stalk, diced
07 - 1 small potato, peeled and diced

→ Aromatics and 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 olive oil in a large pot over medium heat. Add leek, celery, and garlic; sauté for 3-4 minutes until soft and fragrant but not browned.
02 - Add potato, zucchini, broccoli, and peas to the pot. Stir and cook for 2 minutes.
03 - Pour in 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 spinach and cook for 2 more minutes until wilted.
05 - Remove from heat. Using an immersion blender or regular blender in batches, purée the soup until smooth and creamy.
06 - Stir in 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 -
  • It tastes like something a chef carefully composed, but comes together in under 40 minutes with practically no fuss.
  • The blend of mint and lemon hits different—bright enough to make you feel like you're actually doing something good for yourself.
  • You can use frozen peas and broccoli without guilt, which means this soup is always within reach on busy days.
02 -
  • Don't skip the lemon—it's the secret weapon that lifts all the green vegetable flavors and keeps the soup from tasting flat or one-note.
  • If you're using a regular blender, let the soup cool just slightly so it won't overflow or burn you; a few minutes makes all the difference.
03 -
  • Make a double batch and freeze half in portion-sized containers—it reheats beautifully and becomes a weeknight lifesaver.
  • Add the lemon juice right before serving rather than during cooking, so it stays bright and punchy instead of becoming muted by the heat.
Go Back