Green Green Green Soup
Dive into a bowl of vibrant, nourishing comfort with this Green Green Green Soup, a celebration of verdant vegetables and fresh herbs. Packed with nutrient-rich spinach, kale, zucchini, and broccoli, this creamy yet dairy-free soup gets its luxurious texture from full-fat coconut milk and its bright, zesty finish from fresh parsley, basil, and a splash of lemon juice. Perfectly balanced with a rich vegetable broth and aromatic sautéed garlic and onion, this easy-to-make soup is ready in just 40 minutes and serves as an ideal weeknight dinner or meal prep option. With plenty of wholesome greens and bold flavors, it’s a hearty way to boost your veggie intake while indulging in a cozy, satisfying dish. Garnish with fresh herbs or a drizzle of olive oil for a restaurant-worthy presentation!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 stalks celery stalks, chopped
- 2 medium zucchini, chopped
- 2 cups broccoli florets
- 3 cups spinach leaves
- 2 cups kale leaves, stems removed and chopped
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk (full fat)
- 1 cup fresh parsley, chopped
- 1 cup fresh basil leaves
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic and chopped celery. Cook for another 2 minutes, stirring frequently.
Add the chopped zucchini, broccoli florets, spinach, and kale to the pot. Stir to combine and cook for 3-4 minutes until the greens begin to wilt.
Pour in the vegetable broth and bring the mixture to a simmer. Reduce the heat to low, cover with a lid, and let it cook for 15 minutes, until the vegetables are tender.
Remove the pot from heat and let it cool slightly. Transfer the soup to a blender, working in batches if necessary, and blend until smooth. Alternatively, use an immersion blender directly in the pot.
Return the blended soup to the pot and place it back on the stove over low heat.
Stir in the coconut milk, chopped parsley, and basil leaves. Heat gently for 5 minutes, stirring occasionally.
Add the lemon juice, salt, and black pepper. Taste and adjust seasonings as needed.
Serve the soup hot with a garnish of fresh herbs or a drizzle of olive oil, if desired.
Nutrition Facts
Calories |
1196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.3 g | 116% | |
| Saturated Fat | 55.8 g | 279% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3336 mg | 145% | |
| Total Carbohydrate | 89.7 g | 33% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 32.5 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1049 mg | 81% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 5954 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
