Broccoli and Spinach Soup with Lemon and Nutmeg

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Broccoli, zucchini and spinach simmered in vegetable broth with garlic, then blended smooth and finished with lemon and a grating of nutmeg. This Mediterranean-inspired soup recipe (vegetarian), ready in about 40 minutes, pairs Broccoli, Zucchini, Spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups Broccoli
• 1 medium Zucchini
• 2 cups Spinach
• 4 cups Vegetable broth
• 1/2 (juiced) Lemon
• 1 tbsp Olive oil
• 2 cloves Garlic
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• pinch Nutmeg

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat, add 2 minced garlic cloves, and cook for 1 minute until fragrant.
2. Step 2: Add 2 cups chopped broccoli and 1 medium chopped zucchini to the pot, stir to coat in oil, and cook for 5 minutes until slightly tender.
3. Step 3: Pour in 4 cups vegetable broth, bring to a simmer, cover, and cook for 15 minutes until vegetables are very tender.
4. Step 4: Remove from heat, blend with an immersion blender until smooth, then stir in 2 cups fresh spinach, 1 tbsp lemon juice, 1/2 tsp salt, 1/4 tsp black pepper, and a pinch of nutmeg. Blend again until spinach is fully incorporated and soup reaches a vibrant green hue.