Green Detox Vegetable Soup (Print View)

Vibrant soup with zucchini, peas, herbs, and a hint of lemon for a light, fresh 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 & 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

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add leek, celery, and garlic; sauté for 3-4 minutes until softened 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 additional 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 - Ladle soup into bowls and serve hot, garnished with extra herbs and a drizzle of olive oil if desired.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means you can have homemade detox soup on the table faster than most delivery options.
  • The lemon and mint combination hits different—bright enough to make you actually excited to eat your vegetables, not begrudgingly.
  • One pot, minimal cleanup, and zero guilt about what's actually going into your body.
02 -
  • The immersion blender makes this soup, truly—if you don't have one, a regular blender works but you'll need to let it cool slightly and work in smaller batches to avoid hot liquid disasters.
  • Lemon juice is not a garnish here, it's essential, and the amount might surprise you because it needs to be enough that you can actually taste it cutting through the vegetables.
  • Frozen peas actually work better than fresh in most seasons because they're picked and frozen at peak ripeness, and they blend into the soup so smoothly that people will wonder what your secret ingredient is.
03 -
  • Don't let your vegetables brown when you're sautéing the base—keep the heat at medium and listen for the gentle sizzle rather than an aggressive sear, which changes the whole flavor profile.
  • Taste the soup before adding all of the lemon juice, because different broths have different salt levels, and you want the lemon to brighten rather than overpower.
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