Green Detox Vegetable Zucchini Peas (Print Version)

Nourishing green soup with zucchini, peas, spinach and fresh herbs, perfect for a light, healthy 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 chopped fresh parsley
16 - 2 tablespoons chopped fresh mint, optional

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add leek, celery, and garlic; sauté for 3 to 4 minutes until softened and fragrant, avoiding browning.
02 - Introduce potato, zucchini, broccoli, and peas to the pot. Stir well and cook for 2 minutes.
03 - Pour vegetable broth into the pot with salt, pepper, and cumin. Bring to a boil, then reduce heat, cover, and simmer for 12 to 15 minutes until all vegetables are tender.
04 - Add spinach and cook for 2 additional minutes until completely wilted.
05 - Remove from heat. Using an immersion blender or regular blender in batches, purée the soup until achieving a smooth, creamy consistency.
06 - Stir in lemon zest, lemon juice, parsley, and mint if desired. Taste and adjust seasoning as necessary.
07 - Ladle soup into bowls and serve hot with optional garnish of fresh herbs and a light drizzle of olive oil.

# Expert Hints:

01 -
  • It comes together in under 40 minutes, which means you can have a proper homemade soup on a weeknight without the stress.
  • The blending transforms simple vegetables into something silky and comforting that doesn't taste like deprivation.
  • It freezes beautifully, so one afternoon of cooking feeds you for weeks when life gets busy.
02 -
  • Don't blend the soup while it's screaming hot because a covered blender full of steam is a safety hazard waiting to happen; let it cool for just a minute or two first, or work in smaller batches.
  • The lemon juice matters more than you'd think and can't be added before cooking or it loses all its brightness; it's the final magic that wakes everything up.
03 -
  • Sauté your aromatics slowly and deliberately because rushing this step means missing the moment where everything smells absolutely incredible and tastes noticeably better.
  • Keep a lemon at room temperature before you cook so the juice flows more freely and the zest comes off in pretty strips rather than clinging to the fruit.
Go Back