A light, refreshing green soup made with zucchini, broccoli, spinach, ginger, and lemon — perfect for detox days, digestion, immunity, and clean eating. Nourishing, comforting, and naturally low-calorie 💚🍵
(Light • Healing • Weight-Loss Friendly • Anti-Inflammatory)
This nourishing green soup is packed with detoxifying vegetables, digestion-boosting herbs, and hydrating broth — perfect for reset days, weight loss, and clean eating 🌿
📝 Ingredients (Serves 4)
-
1 tbsp olive oil or cooking spray
-
1 small onion, chopped
-
3 cloves garlic, minced
-
1 tsp fresh ginger, grated
-
2 cups zucchini, chopped
-
1 cup broccoli florets
-
1 cup spinach or kale
-
½ cup celery, chopped
-
4 cups low-sodium vegetable broth
-
Juice of ½ lemon
-
Salt & black pepper to taste
-
Optional: parsley, cilantro, chili flakes
👩🍳 Step-by-Step Instructions
-
Sauté aromatics:
Heat oil in pot over medium heat. Add onion and cook 2–3 minutes until soft. Add garlic and ginger; cook 30 seconds. -
Add vegetables:
Stir in zucchini, broccoli, celery, and broth. Bring to boil. -
Simmer:
Reduce heat and simmer uncovered 12–15 minutes until vegetables are tender. -
Blend:
Use immersion blender (or blender) to blend until smooth and creamy. -
Finish:
Stir in lemon juice, salt, and pepper. Garnish and serve warm.
🌟 Benefits
✔ Supports natural detoxification
✔ Reduces bloating & inflammation
✔ Boosts hydration
✔ Aids digestion
✔ Low-calorie & nutrient-dense
✔ Supports weight loss
💡 Tips
-
Add avocado slices for healthy fats.
-
Add protein by stirring in shredded chicken or white beans.
-
For creaminess: Add 2 tbsp Greek yogurt or coconut milk.
🔢 Weight Watchers Points
-
Without oil: 0 Points per serving
-
With 1 tbsp olive oil: 1 Point per serving
❓ Q & A
Q: Can I store this soup?
Yes — refrigerate up to 4 days or freeze up to 2 months.
Q: Is this good for weight loss?
Yes — it’s low-calorie, filling, and nutrient-rich.
Q: Can I make it spicy?
Absolutely — add chili flakes or cayenne.
Q: Can I make it vegan?
It already is! Just use vegetable broth.
Q: Can I use frozen vegetables?
Yes — frozen zucchini, broccoli, and spinach work well.