Heat oil in a large soup pot or sauce pan. Add the onion, celery, and fennel, and sauté until the mixture starts to become tender.
Add the zucchini and parsnip and continue cooking until the zucchini becomes a little soft and well coated with the other ingredients.
Add the warm broth and bring mixture to a boil, reduce heat to a rolling simmer and cook until veggies are cooked through and broth becomes translucent, about 20 minutes.
Add the ginger, coriander, cumin, liquid aminos, lemon zest and lemon juice, and let simmer about 5 more minutes.
Remove from heat and add the pepitas and spinach, and give it a stir to incorporate.
Ladle the soup into a blender about halfway full. Cover the blender pitcher, and start by pulsing at very low speed, to avoid the hot liquid from bursting out due to high pressure. Gradually increase the speed until you are able to completely purée the soup.
Repeat until all the soup is puréed. Return the soup to the heat just to bring it up to a good temperature for serving.
Add a splash of almond milk if needed to thin it out or give it an extra layer of creaminess.
Recipe Notes
Nutrition Facts
Green Pepita Soup
Amount Per Serving
Calories 212Calories from Fat 117
% Daily Value*
Total Fat 13g20%
Saturated Fat 0.1g1%
Polyunsaturated Fat 6g
Monounsaturated Fat 6g
Sodium 451mg19%
Potassium 679mg19%
Total Carbohydrates 18g6%
Dietary Fiber 5g20%
Sugars 5g
Protein 10g20%
Vitamin A43%
Vitamin C64%
Calcium9%
Iron20%
* Percent Daily Values are based on a 2000 calorie diet.