Green Green Green Soup

Dive into a bowl of vibrant, nourishing comfort with this Green Green Green Soup, a celebration of verdant vegetables and fresh herbs. Packed with nutrient-rich spinach, kale, zucchini, and broccoli, this creamy yet dairy-free soup gets its luxurious texture from full-fat coconut milk and its bright, zesty finish from fresh parsley, basil, and a splash of lemon juice. Perfectly balanced with a rich vegetable broth and aromatic sautéed garlic and onion, this easy-to-make soup is ready in just 40 minutes and serves as an ideal weeknight dinner or meal prep option. With plenty of wholesome greens and bold flavors, it’s a hearty way to boost your veggie intake while indulging in a cozy, satisfying dish. Garnish with fresh herbs or a drizzle of olive oil for a restaurant-worthy presentation!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 stalks celery stalks, chopped
• 2 medium zucchini, chopped
• 2 cups broccoli florets
• 3 cups spinach leaves
• 2 cups kale leaves, stems removed and chopped
• 4 cups low-sodium vegetable broth
• 1 cup coconut milk (full fat)
• 1 cup fresh parsley, chopped
• 1 cup fresh basil leaves
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until soft and translucent.

Step 3

Stir in the minced garlic and chopped celery. Cook for another 2 minutes, stirring frequently.

Step 4

Add the chopped zucchini, broccoli florets, spinach, and kale to the pot. Stir to combine and cook for 3-4 minutes until the greens begin to wilt.

Step 5

Pour in the vegetable broth and bring the mixture to a simmer. Reduce the heat to low, cover with a lid, and let it cook for 15 minutes, until the vegetables are tender.

Step 6

Remove the pot from heat and let it cool slightly. Transfer the soup to a blender, working in batches if necessary, and blend until smooth. Alternatively, use an immersion blender directly in the pot.

Step 7

Return the blended soup to the pot and place it back on the stove over low heat.

Step 8

Stir in the coconut milk, chopped parsley, and basil leaves. Heat gently for 5 minutes, stirring occasionally.

Step 9

Add the lemon juice, salt, and black pepper. Taste and adjust seasonings as needed.

Step 10

Serve the soup hot with a garnish of fresh herbs or a drizzle of olive oil, if desired.

Nutrition Facts

Serving size	2438.1 grams (2438.1g)

Amount per serving	% Daily Value*
Calories	1197

Total Fat 90.30g	116%
Saturated Fat 55.80g	279%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 3336mg	145%
Total Carbohydrate 89.70g	33%
Dietary Fiber 23.80g	85%
Total Sugars 32.50g
Protein 32.10g	64%

Vitamin D 0IU	0%
Calcium 1049mg	81%
Iron 27mg	149%
Potassium 5954mg	127%

*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.

Source of Calories

Fat: 62.5%

Protein: 9.9%

Carbs: 27.6%