Whole30 Vibrant Green Soup

Brighten up your Whole30 journey with this Velvety Whole30 Vibrant Green Soup, a nutrient-packed blend of wholesome vegetables and fresh herbs that's as nourishing as it is flavorful. Made with a medley of zucchini, broccoli, celery, and baby spinach, this creamy, dairy-free soup owes its luxurious texture to full-fat coconut milk and its zesty finish to fresh lemon juice. Ready in just 35 minutes, it's perfect for meal prep or a quick, satisfying weeknight dinner. Top with fresh parsley or a drizzle of olive oil, and enjoy this comforting bowl of goodness guilt-free. Rich in vitamins and bursting with herbal, citrusy notes, this soup epitomizes clean eating while delivering on taste. Perfect for those seeking Whole30-friendly recipes, healthy detox meals, or simply a way to indulge in plant-forward comfort food.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 large, diced yellow onion
• 3 minced garlic cloves
• 2 chopped celery stalks
• 2 medium, chopped zucchini
• 2 cups broccoli florets
• 4 cups, packed baby spinach
• 4 cups vegetable broth
• 0.5 cups full-fat coconut milk
• 0.25 cups, chopped fresh parsley
• 0.25 cups, chopped fresh basil leaves
• 2 tablespoons lemon juice
• 1 teaspoon sea salt
• 0.5 teaspoons black pepper
• 0.25 teaspoons red pepper flakes

Directions

Step 1

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

Step 2

Add the diced onion and sauté for 3-4 minutes, stirring occasionally, until it becomes translucent.

Step 3

Stir in the minced garlic and chopped celery, cooking for another 2 minutes until fragrant.

Step 4

Add the chopped zucchini and broccoli florets to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let simmer for 10 minutes until the vegetables are tender.

Step 6

Stir in the baby spinach and cook for 2-3 minutes, just until wilted.

Step 7

Remove the pot from the heat. Add the chopped parsley, basil, lemon juice, sea salt, black pepper, and red pepper flakes.

Step 8

Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a high-speed blender and blend until creamy, being cautious with the hot liquid.

Step 9

Stir in the full-fat coconut milk for added creaminess, and adjust seasoning to taste with additional salt or pepper, if needed.

Step 10

Ladle the soup into bowls, garnish with additional parsley or a drizzle of olive oil if desired, and serve warm.

Nutrition Facts

Serving size	(2686.1g)

Amount per serving	% Daily Value*
Calories	1314.4

Total Fat 67.3g	0%
Saturated Fat 32.2g	0%
Polyunsaturated Fat 5.8g
Cholesterol 0mg	0%
Sodium 9015.1mg	0%
Total Carbohydrate 149.8g	0%
Dietary Fiber 41.2g	0%
Total Sugars 63.2g
Protein 44.2g	0%

Vitamin D 0IU	0%
Calcium 885.3mg	0%
Iron 24.6mg	0%
Potassium 4535.0mg	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: 43.8%

Protein: 12.8%

Carbs: 43.4%