Go Back

Summer Soup with Spinach and Zucchini

A bright and comforting summer soup combining sweet zucchini and tender spinach, perfect for a quick and healthy dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian, Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil or butter for a richer flavor
  • 1 medium onion, finely chopped swap with shallots for a subtle sweetness
  • 2 cloves garlic, minced roast them for a mellower taste
  • 3 medium zucchinis, diced leave the skin on for a rustic texture
  • 4 cups vegetable or chicken broth homemade stock adds more flavor
  • 4 cups fresh spinach, packed swap spinach with kale for a stronger flavor
  • 1 medium potato, peeled and diced optional for a creamier body
  • 1 medium lemon, zested and juiced
  • 1/2 cup heavy cream or plain yogurt optional for indulgent richness
  • Salt and freshly ground black pepper to taste
  • Pinch of red pepper flakes optional
  • Fresh herbs: dill, parsley, or basil for garnish
  • Grated Parmesan or feta for serving omit for dairy-free

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and a pinch of salt. Cook until soft and translucent, about 5 minutes.
  2. Stir in the garlic and cook for 30–45 seconds until fragrant.
  3. Add the diced zucchini and potato (if using). Sauté for 4–5 minutes until the zucchini begins to soften.
  4. Pour in the broth and bring to a gentle simmer. Cook for 8–10 minutes until the potatoes are tender.
  5. Reduce the heat to low. Stir in the fresh spinach a handful at a time, allowing it to wilt.
  6. Using an immersion blender, blend the soup until smooth. For a chunkier texture, blend only half the soup.
  7. Stir in the lemon zest and juice, then add the cream or yogurt if using.
  8. Taste and season with salt, pepper, and a pinch of red pepper flakes.
  9. Heat gently for another minute, then remove from the heat. Finish with fresh herbs and grated cheese.

Notes

For a vegan version, use olive oil and coconut cream. The soup can be made ahead and tastes even better the next day.