Super Green Vegetable Soup
This Super Green Vegetable Soup is a light, nourishing, one-pot meal packed with broccoli, zucchini, green beans, and leafy greens. Naturally vegan and dairy-free, it’s perfect for meal prep, clean eating, and easy weeknight dinners.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2 cups broccoli florets
- 1½ cups zucchini sliced
- 1½ cups green beans trimmed and halved
- 4 –5 cups vegetable broth low sodium
- 1 bay leaf optional
- 1 teaspoon Italian seasoning or mixed dried herbs
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 3 cups spinach or kale stems removed
- 1 –2 tablespoons fresh lemon juice
Instructions
- Heat olive oil in a large soup pot or Dutch oven over medium heat.
- Add diced onion and cook for 4–5 minutes until soft and translucent.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add broccoli, green beans, and zucchini. Cook, stirring, for 2–3 minutes.
- Pour in vegetable broth. Add bay leaf, Italian seasoning, salt, and pepper.
- Bring to a gentle boil, then reduce heat to a simmer.
- Simmer for 15–20 minutes, until vegetables are tender but still bright green.
- Stir in spinach or kale and cook 2–3 minutes, just until wilted.
- Remove bay leaf, stir in lemon juice, and adjust seasoning.
- Let rest 5 minutes before serving.
Notes
- Avoid overcooking to keep the vegetables vibrant and fresh-tasting.
- For a thicker soup, blend a small portion and stir it back in.
- Lemon juice at the end is essential—it brightens all the greens.