Evergreen Low Fat Soup

I discovered this soup on a quiet Tuesday afternoon when I had a handful of vegetables wilting in my crisper drawer and the desire to create something nourishing without the heaviness of cream or butter. As I chopped the broccoli and leafy greens, I remembered my grandmother's philosophy about cooking: the best meals come from working with what you have on hand. That day, I blended together this emerald green miracle, and with the first spoonful, I realized I'd found something I'd return to again and again.

I'll never forget the first time I made this for my sister after she mentioned wanting to eat lighter. She came to the kitchen as I was simmering the broth, drawn by the aroma of herbs and fresh vegetables. We stood there chatting while it cooked, and when she tasted it, her eyes lit up. She said, 'This tastes expensive,' which made me laugh because it's nearly the opposite of expensive. That moment taught me that nourishing food doesn't need to be complicated or costly.

Ingredients

• Broccoli florets, 1 cup: These little green trees add a subtle earthiness and hold their structure beautifully through cooking. Don't chop them too small or they'll disappear into the broth.
• Spinach leaves, 1 cup packed: Fresh spinach wilts down dramatically, so pack those leaves in generously. They add iron and that distinctive green color that makes this soup look as good as it tastes.
• Green beans, 1 cup trimmed and chopped: Cut them into roughly half-inch pieces so they cook evenly with the other vegetables and add a slight crunch that survives the blending.
• Zucchini, 1 medium diced: This mild vegetable soaks up flavors beautifully and adds body without overwhelming the delicate herb profile.
• Leek, 1 small (white and light green parts only): The white and pale green parts are sweeter and more tender than the dark green tops. Slice them lengthwise first, then into half moons to rinse away any hidden soil between the layers.
• Celery stalk, 1 chopped: This foundation vegetable builds the flavor base. Include a few leaves if you have them clinging to the bunch.
• Fresh parsley, 1/4 cup chopped: Add half before blending for subtle flavor and vibrant color, then sprinkle the rest in at the end for a fresh, grassy note that brightens everything.
• Garlic cloves, 2 minced: Use fresh garlic here, not the jarred kind. The aromatics you create in those first minutes set the entire tone of the soup.
• Olive oil, 1 tablespoon: Just enough to coat the pot and allow the vegetables to release their flavors without making this heavy.
• Low-sodium vegetable broth, 4 cups: Quality broth matters tremendously here. Taste yours before you buy it if possible—this is the backbone of everything.
• Bay leaf, 1: Add it early and remove before serving. It adds a subtle mystery without announcing itself.
• Dried thyme, 1/2 teaspoon: Thyme is the quiet friend that makes green vegetables taste better than they have any right to.
• Dried basil, 1/2 teaspoon: Adds a hint of sweetness that balances the earthiness of the greens.
• Ground black pepper, 1/4 teaspoon: Freshly ground is always better. This tiny amount blooms beautifully in the heat.
• Salt, to taste: Never salt at the beginning. Wait until the end and adjust gradually—you'll understand the true flavor better this way.
• Lemon juice, 1/2 lemon: This is essential, not optional. The acid wakes up all the green flavors and adds a brightness that makes people ask what's in it.

Instructions

Heat and Soften:

Pour your olive oil into a large pot and set the heat to medium. Let it warm for just a minute until it shimmers slightly. Add the sliced leek, chopped celery, and minced garlic. This is where you'll hear the first satisfying sizzle and smell the beginning of something delicious. Stir occasionally for 3 to 4 minutes, until the vegetables become translucent and soft. You're building flavor here, so don't rush.

Add the Bright Vegetables:

Now add your broccoli florets, chopped green beans, and diced zucchini. Give everything a good stir, coating the vegetables with the oil and aromatics. Cook for 2 to 3 minutes while stirring occasionally. This quick cook gives the vegetables a chance to warm through and begin releasing their flavors into the pot.

Build the Broth Base:

Pour in your vegetable broth carefully, listening to it flow into the pot. Add the bay leaf, dried thyme, dried basil, ground pepper, and a small pinch of salt. Stir well to combine everything evenly. Bring the soup to a gentle boil—you'll see the surface start to ripple actively. This takes about 5 to 7 minutes.

Simmer Gently:

Once boiling, reduce the heat to low and place a lid on the pot. Let it simmer undisturbed for about 15 minutes. This is the quiet part of cooking, where the real magic happens. The vegetables soften, flavors marry together, and the broth becomes infused with green vegetable essence. Resist the urge to peek too often.

Wilt the Tender Greens:

Remove the lid and stir in your packed cup of spinach and the remaining fresh parsley. The heat will immediately begin to wilt them, which takes just 2 to 3 minutes. Stir gently as they collapse into the broth, watching the color transform as the spinach releases its chlorophyll.

Remove and Blend:

Fish out the bay leaf with a spoon and discard it. Now comes your choice: for a chunky, vegetable-forward soup, use your immersion blender to pulse it a few times, leaving texture. For a silky, smooth soup, blend it thoroughly for about a minute. If you don't have an immersion blender, carefully transfer half the soup to a regular blender, blend, and return it to the pot. The choice is entirely yours, and both versions are delicious.

Finish and Taste:

Stir in the lemon juice and take a spoonful to taste. Adjust the salt gradually, a pinch at a time, until the flavors bloom. The lemon juice is the final note that brings everything into focus. Once you're happy with the seasoning, ladle the soup into bowls and serve while it's still steaming hot.

Save

I made this soup for a potluck dinner once, unsure if people would even eat something so simple and vegetable-forward. It was gone before the second round of serving, and three people asked for the recipe. That's when I understood that real food, made with care and good ingredients, needs no apologies or fancy presentations. It speaks for itself.

Making This Soup Your Own

The beauty of this recipe is that it welcomes flexibility. If you have kale instead of spinach, it will work beautifully with perhaps just a minute or two longer cooking time. Chard is wonderful too, with an earthier note. I've made this soup in autumn with yellow squash substituted for zucchini, and in spring with fresh peas added in place of a cup of the other vegetables. The framework remains strong enough to hold variations while staying true to its essence.

Stretching and Serving This Soup

If you want to add more substance and protein to this already nourishing soup, there are gentle ways to do it. A drained can of white beans stirred in just before serving adds a creamy texture and keeps the fat count low. I've also topped individual bowls with toasted pumpkin seeds, which add a pleasant crunch and a subtle nutty richness. A dollop of Greek yogurt or dairy-free coconut yogurt creates a swirl of creaminess if you're not keeping it vegan. The soup is satisfying as is, but these additions transform it into something different depending on your mood.

Storage and Reheating

This soup keeps beautifully in the refrigerator for up to four days in an airtight container, making it perfect for meal prep or having lunch ready on busy mornings. The flavors actually deepen as it sits. To reheat, pour it into a pot and warm it gently over medium heat, stirring occasionally, until it reaches your desired temperature. It freezes well too—just leave a little space at the top of your freezer container to allow for expansion. When you reheat frozen soup, thaw it in the refrigerator overnight first, then warm gently. Never rush the reheating process or you'll lose some of the delicate vegetable texture.

• Make this soup on a Sunday and have five days of lunch taken care of without repetition or boredom
• The flavors meld beautifully, so day three often tastes better than day one
• Freeze it in individual portions so you can grab exactly what you need without thawing a whole batch

Save

This soup reminds me that the most nourishing meals are often the simplest ones. It's the kind of food that makes you feel good inside and out.

Recipe FAQs

→ What vegetables are used in this dish?

It includes broccoli, spinach, green beans, zucchini, leek, celery, and fresh parsley.

→ How is the flavor enhanced?

Flavor comes from garlic, thyme, basil, bay leaf, and fresh lemon juice, combining for a fresh and herbaceous profile.

→ Can the texture be adjusted?

Yes, blending partially or fully with an immersion blender creates a creamy or smooth texture depending on preference.

→ Is this suitable for special diets?

This dish is vegetarian, vegan, gluten-free, and low fat, fitting a variety of dietary needs.

→ How long does preparation and cooking take?

Preparation requires about 15 minutes and cooking takes 30 minutes, totaling 45 minutes.