There is a point every summer when the garden seems to explode. One day you’re admiring a few zucchini and broccoli plants, and the next you’re wondering what on earth to do with another armful of fresh vegetables.

That’s exactly how this soup was born.

With more broccoli, zucchini, and kale than I could keep up with, I started experimenting in the kitchen. The result was this incredibly vibrant green soup that’s become one of my favourites. It’s delicious served steaming hot on a cool evening, but it’s equally refreshing chilled straight from the fridge on a warm summer day.

What makes this soup special is its simplicity. Every ingredient contributes something nutritious, while the avocado creates a rich, creamy texture without any dairy. It’s packed with fibre, vitamins, minerals, antioxidants, and healthy fats that leave you feeling satisfied and nourished.

Whether you’re trying to use up garden vegetables, meal prep for the week, or simply eat more greens, this recipe is one you’ll come back to again and again.

Garden Green Soup

by Dr. Robyn Land, ND

Serves: 4–6

Ingredients

• 1 crown broccoli, chopped
• 1 medium zucchini, chopped
• 1 onion, diced
• 3 stems kale, stems removed and leaves roughly chopped
• 2½ cups vegetable broth
• 1 bunch cilantro
• 1 bunch green onions
• 1 ripe avocado
• Salt and freshly ground black pepper, to taste
• Juice of ½ lemon (or more to taste)

Instructions

1. In a large pot, sauté the onion, broccoli, and zucchini over medium heat for 5–7 minutes, until the onion begins to soften.
2. Add the vegetable broth and bring to a gentle boil.
3. Stir in the kale and reduce the heat to a simmer. Cook until the broccoli and zucchini are tender, about 10–15 minutes.
4. Remove from the heat and blend until smooth using an immersion blender or carefully transfer to a stand blender.
5. Add the avocado, cilantro, green onions, a generous pinch of salt and pepper, and the lemon juice. Blend again until silky smooth.
6. Taste and adjust the seasoning or lemon juice as desired.

Serve immediately while warm, or refrigerate and enjoy chilled. The flavours become even more vibrant after a few hours in the fridge.

Why You’ll Love It

• Packed with greens: Broccoli, kale, zucchini, cilantro, and green onions provide an abundance of vitamins, minerals, fibre, and plant compounds that support overall health.
• Naturally creamy: Avocado creates a luxurious texture while adding heart-healthy monounsaturated fats—no cream required.
• Perfect for meal prep: Make a batch on Sunday and enjoy nourishing lunches throughout the week.
• Freezer friendly: Freeze portions for a quick, healthy meal whenever you need one.

Sometimes the best recipes aren’t planned—they’re simply inspired by what’s growing right outside your door. I hope this one becomes a favourite in your kitchen, too.

Frequently Asked Questions

Can I freeze this soup?

Yes. The texture remains creamy after thawing, making it ideal for meal prep.

Can I substitute spinach for kale?

Absolutely. Spinach creates an even milder flavour while maintaining the vibrant green colour.

Can I make this without avocado?

Yes, although the soup won’t be as creamy. White beans or soaked cashews are good dairy-free alternatives.