Heart-Healthy Vibrant Green Soup
Indulge in the nourishing goodness of Heart-Healthy Vibrant Green Soup, a creamy yet guilt-free delight packed with nutrient-rich vegetables and greens. This recipe showcases the vibrant flavors of zucchini, broccoli, spinach, and fresh basil, simmered to perfection in low-sodium vegetable broth and blended for a luscious texture. Enhanced with a splash of unsweetened almond milk and brightened with lemon juice, this soup is as refreshing as it is wholesome. Perfect for those seeking a plant-based, oil-free option, it’s quick to prepare, ready in just 40 minutes, and ideal for a light lunch or dinner. Serve it warm, topped with fresh parsley for an appetizing garnish that completes this heart-friendly dish. Healthy, flavorful, and effortlessly easy to make, this recipe will redefine your idea of comfort food.
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Recipe Information
Ingredients
- 1 tablespoon Olive oil (optional, for sautéing)
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 1 medium Zucchini, diced
- 2 cups Broccoli florets
- 3 cups Baby spinach
- 4 cups Low-sodium vegetable broth
- 1 cup Fresh basil leaves
- 1 cup Unsweetened almond milk
- 2 tablespoons Lemon juice
- 0.5 teaspoon Salt (optional)
- 0.25 teaspoon Black pepper
- 2 tablespoons Chopped parsley (for garnish)
Instructions
If using olive oil, heat it in a large pot over medium heat. For an oil-free option, skip the oil and sauté with a splash of vegetable broth instead.
Add the diced onion and sauté for 5 minutes until translucent. Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the diced zucchini and broccoli florets to the pot. Sauté for 3-4 minutes to soften slightly.
Pour in the low-sodium vegetable broth and bring to a gentle boil. Reduce the heat to low, cover the pot, and let the vegetables simmer for about 15 minutes, or until they are tender.
Stir in the baby spinach and fresh basil leaves. Cook for 2-3 minutes until wilted.
Carefully transfer the mixture 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 over low heat. Stir in the unsweetened almond milk, lemon juice, salt (if using), and black pepper. Heat through, but do not boil.
Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley.
Nutrition Facts
Calories |
381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1947 mg | 85% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 15.6 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 734 mg | 56% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1690 mg | 36% | |
*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.
