Green Heaven in a Pot
Dive into a bowl of "Green Heaven in a Pot," a vibrant, velvety soup brimming with nourishing flavors and wholesome ingredients. This recipe is a celebration of fresh greens, featuring spinach, broccoli, and zucchini blended to silky perfection with creamy coconut milk and a hint of zesty lemon juice. Sautéed onion, garlic, and celery form the aromatic base, while fresh parsley and basil add a fragrant, herbaceous touch. Quick and incredibly easy to make in just 35 minutes, this healthy plant-based soup is perfect for weeknight dinners or meal prep. Serve it hot with crusty bread or your favorite toppings like golden croutons for an added crunch! A must-try for lovers of comforting yet nutrient-packed dishes.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 celery stalks, chopped
- 1 medium zucchini, chopped
- 2 cups broccoli florets
- 4 cups spinach leaves
- 4 cups vegetable broth
- 1 cup coconut milk (unsweetened)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- optional toppings such as croutons or a drizzle of olive oil
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and chopped celery, cooking for another 2 minutes until fragrant.
Add the chopped zucchini, broccoli florets, and vegetable broth to the pot. Bring to a boil, then reduce the heat to a simmer and cook for 10 minutes, or until the vegetables are tender.
Stir in the spinach leaves and cook for 1-2 minutes until wilted.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, blend the soup in batches in a countertop blender.
Return the pureed soup to the pot and stir in the coconut milk, fresh parsley, fresh basil, lemon juice, salt, and black pepper.
Simmer the soup for an additional 3-4 minutes to meld the flavors.
Taste and adjust seasoning as needed.
Serve hot, garnished with optional toppings such as croutons or a drizzle of olive oil.
Nutrition Facts
Calories |
374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1138 mg | 49% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 9.6 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 1121 mg | 24% | |
*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.
