Green Vegetable Soup is pure plant-powered goodness in a bowl. Spinach, kale, broccoli, zucchini, and sweet peas blend into a vibrant emerald soup that tastes as good as it looks. Brightened with fresh lemon and fragrant dill, it's the kind of soup that makes you feel nourished from the first spoonful.
Why This Recipe Works
The secret to great green soup is layering different vegetables for complexity. Broccoli adds body and earthy flavor. Zucchini creates silkiness. Peas bring sweetness. Spinach and kale pack in the nutrition without bitterness. Lemon is essential—it brightens everything and makes the green flavors sing.
Nutrition Powerhouse
This soup delivers serious nutrition. Kale is loaded with vitamins K and C. Spinach provides iron and folate. Broccoli offers fiber and antioxidants. Peas add plant protein. At only 85 calories per generous serving, it's a guilt-free way to eat your vegetables.
Step-by-Step Guide
Cook the firmer vegetables first—broccoli and zucchini need time to soften. Add the delicate greens at the end; they need just minutes to wilt. Overcooking turns them gray and bitter. The soup should be bright green when you blend it.
Blend until completely smooth for the most elegant result. Add lemon and dill off the heat to preserve their fresh flavors. Taste and adjust—you might want more lemon for brightness or more salt to bring out the vegetable flavors.
Serving Suggestions
A swirl of Greek yogurt adds richness and visual appeal. Drizzle with your best olive oil. Serve with whole grain bread or alongside a grain bowl. For a heartier meal, top with a poached egg—the runny yolk creates instant richness.
Variations to Try
- Creamy: Add a can of white beans while blending
- Spicy: Add a jalapeño or pinch of cayenne
- Herby: Use basil and mint instead of dill
- Chunky: Blend only half for texture
Green Vegetable Soup
Nutrition (per serving)
Ingredients
Instructions
- Sauté aromatics. Heat olive oil in a large pot over medium heat. Add leek and cook until softened, about 4 minutes. Add garlic and cook 1 minute.
- Cook vegetables. Add broccoli, zucchini, and broth. Bring to a boil, then reduce heat and simmer 10 minutes until broccoli is tender.
- Add greens. Add peas, spinach, and kale. Cook 3-4 minutes until greens are wilted and peas are heated through.
- Blend. Blend until smooth using an immersion blender. Stir in lemon juice, zest, and dill. Season with salt and pepper.
- Serve. Ladle into bowls. Top with a swirl of Greek yogurt and a drizzle of olive oil.
Recipe Notes
- Add greens at the end to preserve bright color
- Lemon is essential—don't skip it
- Best served fresh; color fades when stored
Frequently Asked Questions
How do I keep the soup bright green?
Don't overcook the greens—add them at the end and cook just until wilted. Blend immediately and serve. The lemon juice helps preserve the color. If making ahead, the color will dull but flavor stays excellent.
Is this soup actually healthy?
Very healthy. It's packed with vitamins A, C, K, and folate from the greens. High in fiber, low in calories. The variety of green vegetables provides different antioxidants and phytonutrients. A genuinely nutritious meal.
Can I use frozen vegetables?
Frozen broccoli, peas, and spinach all work perfectly. They're flash-frozen at peak freshness and often more nutritious than fresh vegetables that have traveled far. Just adjust cooking times slightly.
What if I don't like one of the greens?
Swap freely between spinach, kale, chard, or arugula. Use whatever green vegetables you enjoy—asparagus, green beans, or edamame work well. The goal is green, nutritious, and delicious to you.
Can I add protein?
White beans blend in beautifully and add creaminess plus protein. Top with a poached egg, add shredded chicken, or stir in silken tofu while blending. The light base pairs well with lean proteins.