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Bowl of summer soup with spinach and zucchini

Summer Soup with Spinach and Zucchini

A quick and easy summer soup bursting with fresh spinach and zucchini, perfect for busy weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Healthy, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups spinach
  • 1 medium zucchini, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup potatoes, diced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh herbs for garnish (optional)

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat.
  2. Once hot, add the chopped onion and sauté for about 3-4 minutes, until softened and translucent.
  3. Stir in the minced garlic and cook for an additional minute until fragrant.
  4. Add the diced potatoes and zucchini to the pot, then pour in the vegetable broth.
  5. Season with salt and pepper to taste.
  6. Bring the mixture to a boil, then reduce to a simmer and cook for about 15 minutes, or until the potatoes are tender.
  7. Stir in the spinach and let it wilt for a couple of minutes.
  8. Use an immersion blender to blend the soup until smooth or keep it chunky for added texture.
  9. Adjust seasoning if necessary, serve hot, and garnish with fresh herbs if desired.

Notes

For a creamier texture, try blending in a splash of coconut milk or heavy cream after cooking. Avoid overcrowding the pot to allow for even cooking—if in doubt, use a larger pot.