Introduction
Cleanse and refresh your body with this light, nutrient-dense green soup. It’s easy to digest, full of antioxidants, and perfect for a light dinner or detox day.
Ingredients:
Zucchini, broccoli, spinach
Onion and garlic
Natural broth
Olive oil and lemon juice
Instructions:
Boil vegetables in broth until tender.
Blend until smooth.
Serve with olive oil and lemon.
Serves: 4 | Prep: 10 min | Cook: 20 min
Detailed steps
Chop zucchini (1 large), broccoli florets (1 cup), and a handful of spinach; dice 1 onion and mince 2 garlic cloves.
Heat 1 tbsp olive oil in a pot over medium heat. Add onion and sauté 3–4 minutes until soft. Add garlic and sauté 30–60 seconds.
Add zucchini and broccoli, stir to coat with oil. Pour in 4 cups vegetable broth (or enough to cover vegetables). Bring to a simmer.
Cook 10–12 minutes until vegetables are tender. Add spinach in the last 1–2 minutes to wilt.
Remove from heat and carefully blend with an immersion blender until smooth (or transfer in batches to a blender).
Return to pot, season with salt, pepper, and a squeeze of lemon to brighten flavor. If too thick, add more broth.
Heat gently, ladle into bowls, finish with a drizzle of olive oil and fresh herbs.
Tips: For a richer texture stir in 2 tbsp Greek yogurt or a splash of coconut milk.
Storage: Keeps 3–4 days refrigerated or freeze in portions.
