Cleansing Green Soup with Lemon & Ginger
A vibrant, anti-inflammatory soup to address skin breakouts during Whole30, packed with leafy greens and digestive-friendly spices. This Mediterranean-inspired Whole30 recipe (anti-inflammatory), ready in about 25 minutes, pairs kale, zucchini, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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
- 3 cups chopped kale
- 1 medium, diced zucchini
- 1 tbsp grated fresh ginger
- 2 tbsp fresh lemon juice
- 1 tbsp avocado oil
- 1/4 tsp sea salt
- 1/8 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 1 tbsp avocado oil in a medium pot over medium heat until shimmering, then add 1 tbsp grated fresh ginger and sauté for 1 minute until fragrant and slightly golden.
- Step 2: Add 3 cups chopped kale and 1 medium diced zucchini to the pot, stirring constantly for 3 minutes until kale wilts and zucchini softens.
- Step 3: Pour in 2 cups vegetable broth (unsalted), bring to a gentle simmer, and cook uncovered for 10 minutes until vegetables are tender but still bright green.
- Step 4: Remove from heat, stir in 2 tbsp fresh lemon juice, 1/4 tsp sea salt, and 1/8 tsp freshly ground black pepper until fully dissolved and the soup is bright green and aromatic.
