Spiced Garden Green Soup

Dive into a bowl of comforting, nutrient-packed flavor with this Spiced Garden Green Soup! Brimming with vibrant zucchini, broccoli, and spinach, and elevated by an aromatic blend of cumin, coriander, turmeric, and paprika, this soup is a perfect marriage of wholesome greens and warm spices. Coconut milk adds a creamy richness, while a splash of lemon juice brightens every bite. Ready in just 40 minutes, this vegan, gluten-free soup is ideal for meal prep or a cozy dinner. Garnished with fresh cilantro, it’s a beautifully vibrant dish that’s as visually stunning as it is delicious. Perfect for anyone searching for a healthy green soup recipe or a plant-based vibrant dinner idea!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon ground paprika
• 5 cups vegetable stock
• 2 medium zucchini, chopped
• 2 cups broccoli florets
• 4 cups spinach, packed
• 1 cup canned coconut milk
• 2 tablespoons lemon juice
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (optional garnish)

Directions

Step 1

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

Step 2

Add the diced onion and sauté until softened and translucent, about 5 minutes.

Step 3

Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

Step 4

Add the ground cumin, coriander, turmeric, and paprika. Stir the spices into the onion mixture to toast them, about 1 minute.

Step 5

Pour in the vegetable stock and bring to a simmer.

Step 6

Add the chopped zucchini and broccoli florets. Cover the pot and cook for 10 minutes, or until the vegetables are tender.

Step 7

Stir in the spinach and allow it to wilt, about 2 minutes.

Step 8

Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender to purée, then return it to the pot.

Step 9

Stir in the coconut milk, lemon juice, sea salt, and black pepper. Heat gently to combine the flavors, about 3-5 minutes.

Step 10

Taste and adjust seasoning with additional salt or lemon juice, if desired.

Step 11

Ladle the soup into bowls and garnish with fresh cilantro if using. Serve warm.

Nutrition Facts

Serving size	(2424.6g)

Amount per serving	% Daily Value*
Calories	1514.4

Total Fat 99.3g	0%
Saturated Fat 57.3g	0%
Polyunsaturated Fat 6.2g
Cholesterol 0mg	0%
Sodium 5445.4mg	0%
Total Carbohydrate 138.3g	0%
Dietary Fiber 32.4g	0%
Total Sugars 41.3g
Protein 47.3g	0%

Vitamin D 0IU	0%
Calcium 679.9mg	0%
Iron 27.0mg	0%
Potassium 5493.5mg	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: 54.6%

Protein: 11.6%

Carbs: 33.8%