Evergreen Low Fat Soup (Printable)

A vibrant blend of green vegetables and herbs, perfect for a light and nutritious meal.

# List of ingredients:

→ Vegetables

01 - 1 cup broccoli florets
02 - 1 cup packed spinach leaves
03 - 1 cup trimmed and chopped green beans
04 - 1 medium zucchini, diced
05 - 1 small leek, white and light green parts, sliced
06 - 1 celery stalk, chopped
07 - 1/4 cup fresh parsley, chopped

→ Aromatics & Broth

08 - 2 garlic cloves, minced
09 - 1 tablespoon olive oil
10 - 4 cups low-sodium vegetable broth
11 - 1 bay leaf

→ Seasonings

12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon dried basil
14 - 1/4 teaspoon ground black pepper
15 - Salt, to taste
16 - Juice of 1/2 lemon

# Steps:

01 - Heat olive oil in a large pot over medium heat. Add leek, celery, and garlic; sauté for 3 to 4 minutes until softened.
02 - Add broccoli, green beans, and zucchini; cook for 2 to 3 minutes, stirring occasionally.
03 - Pour in vegetable broth, then add bay leaf, thyme, basil, black pepper, and a pinch of salt. Bring mixture to a boil.
04 - Reduce heat to a simmer. Cover and cook for 15 minutes until vegetables are tender.
05 - Add spinach leaves and parsley; cook for 2 to 3 minutes until wilted.
06 - Remove bay leaf. Using an immersion blender, partially blend soup for creamy texture or fully blend for a smooth consistency, as desired.
07 - Stir in lemon juice, adjust seasoning with salt if necessary, and serve hot.

# Expert Advice:

01 -
  • It comes together in less than an hour, making it perfect for those nights when you want homemade comfort but don't have time to fuss
  • The vegetables stay tender but full of life, never mushy or overcooked, giving each spoonful character
  • It's light enough to never feel like a burden on your body, yet satisfying enough to make you feel genuinely nourished
  • You can blend it as much or as little as you like, so it works whether you want texture or silky smoothness
02 -
  • Don't skip the lemon juice at the end. I learned this the hard way by making this soup without it once, and the result was flat and one-dimensional. That squeeze of citrus is what transforms it from good to unforgettable.
  • The immersion blender changes the game. If you want a creamy texture without any cream, blend it just until there are still some vegetable chunks visible. You get richness and satisfaction without the heaviness of dairy.
03 -
  • Immersion blenders are life-changing for this recipe. They let you control the exact texture you want without the mess of transferring hot soup back and forth from a traditional blender.
  • Taste the soup multiple times as it cooks, and remember that salt should be your last addition. This teaches you to understand how flavors develop and gives you control over the final result in a way you won't get if you salt everything at the beginning.

Go back