Low Fat Vibrant Green Soup
Indulge in the nourishing goodness of Low Fat Vibrant Green Soup—a flavorful, health-packed dish that celebrates the bounty of green vegetables. Perfect for a light meal, this recipe combines tender broccoli and zucchini with nutrient-rich spinach to create a creamy, vibrant soup that’s as stunning as it is satisfying. Made with a base of low-sodium vegetable broth and unsweetened almond milk, this dairy-free, low-fat recipe is ideal for anyone seeking a wholesome option that doesn’t skimp on taste. A touch of lemon juice adds a zesty brightness, while fresh parsley makes for a delightful garnish. Ready in just 40 minutes, this easy yet elegant soup is a go-to for weeknight dinners or meal prep, offering a healthy and comforting option with every spoonful.
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Recipe Information
Ingredients
- 1 teaspoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 2 medium zucchini, chopped
- 2 cups broccoli, chopped into florets
- 3 cups spinach leaves
- 4 cups low-sodium vegetable broth
- 1 cup unsweetened almond milk (or other low-fat non-dairy milk)
- 1 medium lemon, juiced
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat a large pot over medium heat and add the olive oil.
Sauté the diced onion for about 5 minutes, or until translucent and fragrant.
Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
Add the chopped zucchini and broccoli florets to the pot and stir well to combine with the onions and garlic.
Pour in the vegetable broth and bring to a gentle boil. Lower the heat, cover the pot, and let the vegetables simmer for 10–12 minutes, or until the broccoli and zucchini are tender.
Add the spinach leaves to the pot and stir. Cook for an additional 2–3 minutes, just until the spinach wilts.
Remove the pot from heat and allow the soup to cool slightly before blending.
Using an immersion blender or working in batches with a countertop blender, blend the soup until smooth and creamy.
Return the soup to the pot (if using a countertop blender) and stir in the almond milk, lemon juice, salt, and pepper. Adjust seasonings to taste.
Reheat gently over low heat if needed, but avoid boiling to maintain the vibrant green color.
Ladle the soup into bowls and garnish with chopped parsley, if desired. Serve warm.
Nutrition Facts
Calories |
415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3242 mg | 141% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 20.6 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 767 mg | 59% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3187 mg | 68% | |
*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.
