Whole30 Vibrant Green Soup
Brighten up your mealtime with this Whole30 Vibrant Green Soup, a creamy and nourishing dish bursting with wholesome flavors and nutrient-packed ingredients! This vibrant blend features fresh zucchini, broccoli florets, and baby spinach simmered in rich vegetable broth, paired with aromatic garlic, onion, and herbs like parsley and basil for a fragrant depth of flavor. The addition of full-fat coconut milk brings luxurious creaminess while keeping the recipe dairy-free and Whole30-compliant. Perfectly seasoned with a touch of lemon juice, sea salt, and red pepper flakes for that extra zing, this soup is both comforting and energizing. Ready in just 35 minutes, it’s an easy, healthy option that’s ideal for lunch, dinner, or meal prep. Serve warm with a drizzle of olive oil for a beautiful, Instagram-worthy finish!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 2 chopped celery stalks
- 2 medium, chopped zucchini
- 2 cups broccoli florets
- 4 cups, packed baby spinach
- 4 cups vegetable broth
- 0.5 cups full-fat coconut milk
- 0.25 cups, chopped fresh parsley
- 0.25 cups, chopped fresh basil leaves
- 2 tablespoons lemon juice
- 1 teaspoon sea salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons red pepper flakes
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes, stirring occasionally, until it becomes translucent.
Stir in the minced garlic and chopped celery, cooking for another 2 minutes until fragrant.
Add the chopped zucchini and broccoli florets to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let simmer for 10 minutes until the vegetables are tender.
Stir in the baby spinach and cook for 2-3 minutes, just until wilted.
Remove the pot from the heat. Add the chopped parsley, basil, lemon juice, sea salt, black pepper, and red pepper flakes.
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a high-speed blender and blend until creamy, being cautious with the hot liquid.
Stir in the full-fat coconut milk for added creaminess, and adjust seasoning to taste with additional salt or pepper, if needed.
Ladle the soup into bowls, garnish with additional parsley or a drizzle of olive oil if desired, and serve warm.
Nutrition Facts
Calories |
278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1112 mg | 48% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 8.8 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 917 mg | 20% | |
*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.
