Framework Green Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A hearty, nutrient-packed soup made with fresh green vegetables and a creamy coconut base. This vegetarian-inspired soups ready in about 40 minutes pairs olive oil, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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

• 1 tbsp olive oil
• 1/2 onion
• 2 cloves garlic
• 1/2 cup carrots
• 1/2 cup celery
• 1 cup green beans
• 1/2 cup zucchini
• 2 cups spinach
• 4 cups vegetable broth
• 1/2 cup coconut milk
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1/2 diced onion and 2 minced garlic cloves, cooking for 3 minutes until softened and fragrant.
2. Step 2: Add 1/2 cup diced carrots and 1/2 cup diced celery to the pot. Stir and cook for 5 minutes until vegetables begin to soften.
3. Step 3: Add 1 cup green beans (trimmed and cut into 1-inch pieces) and 1/2 cup diced zucchini, then stir in 2 cups packed spinach. Cook for 2 minutes until spinach wilts.
4. Step 4: Pour in 4 cups vegetable broth and bring to a simmer. Cover and cook for 15 minutes until all vegetables are tender.
5. Step 5: Stir in 1/2 cup coconut milk, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 5 minutes to meld flavors.