Green Detox Vegetable Soup (Printable)

A nourishing soup featuring zucchini, peas, herbs, and a lemony touch for a fresh, light meal.

# 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 parts 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 fresh parsley, chopped
16 - 2 tablespoons fresh mint, chopped (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 soft 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 Suggestions:

01 -
  • It comes together in under 35 minutes, so there's no excuse not to make it on a weeknight.
  • The silky texture is deceptive—this soup is packed with vegetables that sneak in nutrients without feeling heavy or medicinal.
  • Mint and lemon keep it bright enough that you'll actually want seconds, not just feel obligated to finish your bowl.
02 -
  • Don't skip blending—the potato and vegetables create natural creaminess, so you'll never miss dairy or cream.
  • Lemon is the difference between a healthy soup you tolerate and one you actually crave; don't hold back on the zest and juice.
03 -
  • If your blender isn't powerful enough to fully smooth the soup, strain it through a fine-mesh sieve for silkiness; it takes an extra minute and changes everything.
  • Taste the soup cold—if it feels flat, it's begging for more lemon and salt, which seem to wake up differently in chilled soup than in hot.
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