Spinach and Zucchini Soup

Spinach and Zucchini Soup Recipe

The zucchini just keeps coming and like many of you, I'm still trying to create delicious and inspired ways to use it up. That being said, I think I've had enough - and with this zucchini soup recipe I'm going to close the door on our prolific friends until next year. At its core this is a light-and-healthy, straight-forward zucchini soup with a couple little twists and tricks to make it ever-so-slightly special and unique.

Bumping up the color: I think we can all agree, pale and watery zucchini flesh isn't much to look at - to boost the color and visual appeal here I use fresh spinach as my secret weapon. By giving spinach a supporting role I was able to create a vibrant cilantro-flecked zucchini soup in an eye-popping shade of green with a nicely boosted nutritional profile.

Keeping it healthy: I knew I wanted a relatively smooth, pureed soup here. I was after a creamy consistency but without relying on copious amounts of heavy cream if possible. I ended up using potato in the soup base which gives the soup a bit of heft and thickness, something people often mistake for a fully cream-based soup. I might finish a soup like this with a tiny splash of cream, or a dollop of plain yogurt instead. Delicious either way.

The bulk of the time commitment here is in the chopping. Beyond that the soup only takes about 10-15 minutes once the ingredients start hitting the pot.

Other favorite zucchini recipes:
- Quinoa and Grilled Zucchini Recipe
- My Special Zucchini Bread Recipe
- Chocolate Zucchini Cupcakes

Spinach and Zucchini Soup Recipe

I prefer to use a light tasting vegetable stock here, nothing too overpowering. If you'd like a richer version of this soup feel free to finish the soup with a splash of cream, or a dollop of creme fraiche or plain yogurt in place of the finishing drizzle of olive oil.

3 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
2 medium onions, roughly chopped
big pinch of salt
2 1/2 cups potatoes (2 medium) cut into 1/2-inch cubes
2 1/2 cups zucchini (2 medium), loosely chopped
4 cups vegetable stock
4 cups fresh spinach leaves, loosely packed
1 cup cilantro, loosely chopped
one lemon

In a large, thick-bottomed pot over medium-high heat, add the olive oil. When the oil is hot (but not smoking) add the garlic and onions and saute for a few minutes along with pinch of salt - just until they soften up a bit. Stir in the potatoes and zucchini. Add the stock. Bring to a simmer and cook until potatoes are soft throughout, roughly 10-15 minutes.

Stir in the spinach, and wait for it to wilt, just ten seconds or so. Now stir in the cilantro. Puree with a hand blender until smooth. Whisk in a big squeeze of lemon juice. Now taste, and add more salt if needed. Finish with a drizzle of olive oil and serve.

Serves about 6.

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

  • Hi Heidi, The other day I noticed a HUGE zuchini in my garden that I must have overlooked because I never noticed it before and now it was as big as a cat! I decided to make your zuchini bread, I omitted the candied ginger, zest, and poppy seeds mainly because I didn't have any of those items. I loaded up the zucchini - a bit more than 3 cups, and the walnuts - a solid cup and a half. But here is the clincher, no curry powder, or cinnamon. I used a heaping tablespoon of home made Garam Masala, and YUM, I have the best tasting zucchini bread I've ever eaten! Thanks Heidi for inspiring me to experiment - and come up with something delicious!

    tigresscanjam
  • Whoever does your photography is amazing!! It looks like that soup is just sitting on my desk and I could eat it right now. Bravo (the recipe looks great too!)

    megmeg
  • Yeah, zucchini grows like weeds up here in the Pacific Northwest. It a good thing they're delicious.

    Stephen
  • i am so with you on this. i've had it with squash. but tomorrow i KNOW that my csa share will be brimming so i will make this soup and then that IS IT. (can't wait - sounds really good).

    claudia
  • i a so with you on this. i've had it with squash. but tomorrow i KNOW that my csa share will be brimming so i will make this soup and then that IS IT. (can't wait - sounds really good).

    claudia
  • Hey Heidi, Just a shoutout to say that I recommended you for Blogday 2007! :) http://nekit0.livejournal.com/72352.html Thanks for the recipes, thanks for everything. I just made this soup and it is delicious (but... I made it with my thermomix instead, I hope you forgive me!) Oh! And I love your book! ^_^ Greetings, nek0 from Spain

    nek0
  • This looks wonderful! I can't wait to try it. Did you catch Daniel Patterson's zucchini column in last Sunday's NYT's magazine? I'm making the terrine for dinner tonight--definitely a new take on a familiar (and abundant!) vegetable.

    Lisa
  • This looks so beautiful and from the ingredients, I bet it tastes great. Thanks.

    mary
  • Yum... I've been reading your blog for years and love it! I've included you in my Blog Day celebration.

    Sarah
  • A celebration of summer with a nod to a bountiful harvest and the savoury delights of autumn... thank you, Heidi, for turning hearts, bodies, and minds toward gratitude for the many good things around us... seemingly created for our pleasure.

    Suzanne
  • This is beautiful. The color is amazing. I love serving soups and such in easy to manage cups. Can' wait to try. Thanks for sharing—R.

    Robert
  • What a beautiful picture! The recipe sounds great - I'm so glad you kept it light with the potato - that is such a great idea.

    Abby
  • This looks fantastic. I LOVE zucchs and spinach. Is there a more nutritional substitute for the potatoes? What happens when they are omitted?

    Ali
  • eating spinach in fresh or boiling from hot water in less time, then mixed with vegetable oil and galic, also with sugar and little salt, you'll get the most benefit from it.

    nina
  • What a beautiful recipe! Very picturesque soup--I hope you submitted this to Tastespotting.

    Jim
  • Weird - I did exactly the same thing last night, only with butter and a little sea salt stirred in at the last minute. I'm going to be cooking a hugely overgrown zucchini tonight, diced and browned, with a packet of instant sambal that came in a box of dosa mix I got at Morrison's. When good zucchini goes bad ...

    Elizabeth
  • This looks lovely. You're right, the spinach does work wonders for the colour. The zucchini/courgette keeps coming for us too - I'm even into zucchini sandwiches now to use them up (not as austere as it sounds - ricotta, zucchini, lemon and mint)

    Sophie
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