Low Sodium Vibrant Green Soup

Brighten up your mealtime with this Low Sodium Vibrant Green Soup, a wholesome and flavorful dish that’s as nourishing as it is visually stunning. Packed with nutrient-rich vegetables like zucchini, broccoli, and spinach, this creamy soup achieves its silky texture with the addition of unsweetened plant-based milk, making it completely dairy-free. Fresh parsley, basil, and a splash of lemon juice bring a burst of fresh, herbaceous flavor, while the absence of added salt allows the natural ingredients to shine. Perfect for a light lunch or a cozy dinner, this low sodium soup is quick to prepare, coming together in just 40 minutes. Garnish with unsalted sunflower or pumpkin seeds for an added crunch, and savor every spoonful of this healthy, guilt-free bowl of green goodness!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 3 large garlic cloves, minced
• 2 medium zucchini, sliced into rounds
• 2 cups broccoli florets
• 3 cups fresh spinach leaves
• 4 cups low sodium vegetable broth
• 1 cup unsweetened plant-based milk (such as almond or oat milk)
• 0.25 cup fresh parsley, roughly chopped
• 5 large fresh basil leaves
• 0.25 teaspoon ground black pepper
• 1 tablespoon fresh lemon juice
• 2 tablespoons optional: unsalted sunflower seeds or pumpkin seeds for garnish

Directions

Step 1

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

Step 2

Add the chopped onion and sauté for 3-4 minutes, or until softened and translucent.

Step 3

Stir in the minced garlic and cook for another 1-2 minutes, being careful not to let it burn.

Step 4

Add the sliced zucchini, broccoli florets, and low sodium vegetable broth to the pot. Bring to a gentle boil, then reduce the heat to a simmer.

Step 5

Cook the vegetables for 10 minutes, or until the broccoli is tender.

Step 6

Stir in the fresh spinach leaves and cook for 1-2 minutes, just until wilted.

Step 7

Remove the pot from heat and let it cool slightly.

Step 8

Using an immersion blender (or a countertop blender in batches), carefully blend the soup until smooth and creamy.

Step 9

Return the blended soup to the pot and stir in the plant-based milk, fresh parsley, basil leaves, ground black pepper, and lemon juice. Heat gently over low heat for 2-3 minutes to warm through.

Step 10

Taste and adjust seasoning if needed, but avoid adding salt to keep the soup low sodium.

Step 11

Ladle the soup into bowls and garnish with unsalted sunflower or pumpkin seeds if desired.

Step 12

Serve warm and enjoy the vibrant, healthy flavors!

Nutrition Facts

Serving size	(2130.1g)

Amount per serving	% Daily Value*
Calories	677.1

Total Fat 41.5g	0%
Saturated Fat 5.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 863.0mg	0%
Total Carbohydrate 61.8g	0%
Dietary Fiber 17.0g	0%
Total Sugars 21.0g
Protein 27.5g	0%

Vitamin D 100.0IU	0%
Calcium 942.3mg	0%
Iron 13.1mg	0%
Potassium 2935.1mg	0%

*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: 51.1%

Protein: 15.1%

Carbs: 33.8%