Spiced Garden Green Soup
Dive into a bowl of comforting, nutrient-packed flavor with this Spiced Garden Green Soup! Brimming with vibrant zucchini, broccoli, and spinach, and elevated by an aromatic blend of cumin, coriander, turmeric, and paprika, this soup is a perfect marriage of wholesome greens and warm spices. Coconut milk adds a creamy richness, while a splash of lemon juice brightens every bite. Ready in just 40 minutes, this vegan, gluten-free soup is ideal for meal prep or a cozy dinner. Garnished with fresh cilantro, it’s a beautifully vibrant dish that’s as visually stunning as it is delicious. Perfect for anyone searching for a healthy green soup recipe or a plant-based vibrant dinner idea!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground paprika
- 5 cups vegetable stock
- 2 medium zucchini, chopped
- 2 cups broccoli florets
- 4 cups spinach, packed
- 1 cup canned coconut milk
- 2 tablespoons lemon juice
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the ground cumin, coriander, turmeric, and paprika. Stir the spices into the onion mixture to toast them, about 1 minute.
Pour in the vegetable stock and bring to a simmer.
Add the chopped zucchini and broccoli florets. Cover the pot and cook for 10 minutes, or until the vegetables are tender.
Stir in the spinach and allow it to wilt, about 2 minutes.
Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender to purée, then return it to the pot.
Stir in the coconut milk, lemon juice, sea salt, and black pepper. Heat gently to combine the flavors, about 3-5 minutes.
Taste and adjust seasoning with additional salt or lemon juice, if desired.
Ladle the soup into bowls and garnish with fresh cilantro if using. Serve warm.
Nutrition Facts
Calories |
1514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.3 g | 127% | |
| Saturated Fat | 57.3 g | 286% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5445 mg | 237% | |
| Total Carbohydrate | 138.3 g | 50% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 41.3 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 680 mg | 52% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 5494 mg | 117% | |
*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.
