Vegan Pumpkin Seed Green Soup with Lemon & Parsley
Total time40 min
Prep time15 min
Cook time25 min
4.5(23)
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Learn more →Ingredients
4 servings
For the soup
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium zucchini (about 1 lb total), roughly chopped
- 2 cups broccoli florets
- 3 cups baby spinach, loosely packed
- 4 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - ½ tsp ground cumin
- ½ tsp sea salt, plus more to taste
- ¼ tsp black pepper
For the toasted pumpkin seeds
- ½ cup raw pumpkin seeds (pepitas)
- 1 tsp olive oil
- 1 pinch sea salt
For the lemon parsley swirl
- ½ cup fresh flat-leaf parsley leaves, roughly chopped
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp olive oil
- 1 small clove garlic, minced
- 1 pinch sea salt
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute — watch closely so it does not brown.
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