Nourishing Green Vegetable Soup
A warm bowl of Green Vegetable Soup is an easy way to enjoy plenty of vegetables in one comforting meal. This version combines spinach, zucchini, broccoli, peas, and herbs with a light savory broth for a fresh, satisfying soup that’s perfect for lunch or dinner.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium zucchini, chopped
- 2 cups broccoli florets
- 1 cup green peas, fresh or frozen
- 4 cups fresh spinach
- 4 cups vegetable broth
- 1 medium potato, peeled and diced
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- ¾ teaspoon salt, or to taste
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
Directions
1. Sauté the Aromatics
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 4–5 minutes, until softened.
Add the garlic and cook for another 30–60 seconds, until fragrant.
2. Add the Vegetables
Add the zucchini, broccoli, peas, and diced potato.
Sprinkle in the thyme, oregano, black pepper, and salt.
Stir everything together.
3. Add the Broth
Pour in the vegetable broth.
Bring the soup to a boil, then reduce the heat to low.
Cover and simmer for approximately 15–20 minutes, or until the potatoes and broccoli are tender.
4. Add the Spinach
Stir in the fresh spinach.
Cook for another 2–3 minutes, just until the spinach wilts.
5. Blend
For a smooth soup, carefully blend with an immersion blender until creamy.
For a chunky soup, blend only about half of the mixture and leave the rest textured.
You can also leave the soup completely unblended.
6. Finish
Stir in the fresh lemon juice.
Taste and adjust the salt and pepper if necessary.
Garnish with fresh parsley.
Optional Creamy Version
For extra creaminess, stir in one of these after blending:
- ½ cup plain Greek yogurt
- ½ cup heavy cream
- ½ cup coconut milk
- ¼ cup cream cheese
If using Greek yogurt, remove the soup from direct heat before stirring it in to help prevent curdling.
Delicious Toppings
Try finishing each bowl with:
- Grated Parmesan
- Toasted pumpkin seeds
- Croutons
- Fresh parsley
- A drizzle of olive oil
- Black pepper
- A squeeze of lemon
Tips for the Best Green Vegetable Soup
Don’t overcook the spinach: Adding it near the end helps preserve its fresh flavor.
Blend carefully: If using a countertop blender, allow steam to escape and blend in batches to avoid pressure buildup.
Adjust the thickness: Add extra broth for a lighter soup or simmer uncovered to make it thicker.
Add protein: Chickpeas, white beans, shredded chicken, or lentils can turn this into a more substantial meal.
Storage
Allow the soup to cool before transferring it to an airtight container.
Refrigerate for up to 3–4 days.
The soup can also be frozen for up to 3 months. If you plan to freeze it, add dairy or cream after reheating rather than before freezing.
Fresh, colorful vegetables, fragrant herbs, and a bright touch of lemon come together in this wholesome green soup—a simple, comforting meal for any day of the week.