Low Carb Vibrant Green Soup
Brighten up your day with this Low Carb Vibrant Green Soup, a rich and creamy bowl of goodness that’s as nutritious as it is satisfying! Packed with wholesome ingredients like zucchini, broccoli, fresh spinach, and celery, this soup is a celebration of green superfoods, perfect for a comforting yet healthy meal. Infused with the creaminess of full-fat coconut milk and elevated by a splash of lemon juice, this velvety soup strikes the perfect balance of vibrant flavor and indulgence. Ready in just 40 minutes, it’s an easy go-to for busy weeknights or a cozy lunch. Plus, with only 15 minutes of prep time, it's a low-carb, gluten-free, and dairy-free option that’s both quick and wholesome—a true win for those seeking a delicious and nutrient-dense soup recipe. Garnish with fresh parsley for a pop of color and extra freshness!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium-sized zucchini
- 2 cups broccoli florets
- 2 cups fresh spinach
- 2 celery stalks
- 1 small onion
- 3 garlic cloves
- 4 cups vegetable broth (low sodium)
- 1 cup coconut milk (unsweetened, full-fat)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley (optional for garnish)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Wash and roughly chop the zucchini, broccoli, celery, onion, and spinach. Mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and celery, and sauté for 3-4 minutes until softened.
Add the minced garlic to the pot and cook for another 1 minute, stirring frequently to prevent burning.
Add the chopped zucchini, broccoli florets, and vegetable broth to the pot. Increase the heat to bring the mixture to a boil, then reduce to a simmer. Cover and cook for 15 minutes, or until the vegetables are tender.
Add the fresh spinach to the pot and cook for an additional 2 minutes, just until wilted.
Remove the pot from heat and, using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and puree until smooth.
Return the pot to low heat. Stir in the coconut milk, lemon juice, salt, and black pepper. Let the soup simmer gently for 5 more minutes, ensuring the flavors meld together.
Taste and adjust seasonings as needed.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.7 g | 111% | |
| Saturated Fat | 55.4 g | 277% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5672 mg | 247% | |
| Total Carbohydrate | 79.2 g | 29% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 48.4 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2135 mg | 45% | |
*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.
