This Zucchini And Spinach Soup brings together olive oil-cooked onions and garlic with tender zucchini and fresh spinach. I mixed in basil, oregano, and a squeeze of lemon with a savory vegetable broth for a recipe that intrigues with every spoonful. The balanced flavors made this summer soup a memorable bowl of greenery.
I recently tried making a Summer Spinach And Zucchini Soup and it quickly became one of my favorite recipes. I was pretty surprised at how simple it was to put together even though it tasted like something out of a fancy restaurant.
I sautéed 2 tbsp olive oil with a medium yellow onion and 3 minced garlic cloves until they started to soften, then added 2 medium zucchinis cut into half-moons and a diced medium potato. I stirred in 4 cups of vegetable broth and let everything simmer until the flavors blended together.
In went 4 cups of roughly chopped fresh spinach along with 1 tsp dried basil, 1 tsp dried oregano, salt, and pepper to taste, plus a splash of lemon juice to brighten it up. I’ve seen people refer to this as a Zucchini And Spinach Soup or even a Spinach Soup Healthy option – it’s perfect for a light summer dinner if you’re after a Vegetarian Soup vibe.
Enjoy!
Why I Like this Recipe
I like this recipe because it’s super easy to make, even when I’m short on time. I love that it uses everyday ingredients like zucchinis, potato and spinach which makes it feel fresh and homemade. I also appreciate that I can tweak it to be vegetarian by using vegetable broth, so it’s perfect for different dietary needs. Finally, I enjoy the mix of flavors from garlic, basil, oregano and lemon juice that gives it a unique and tasty kick every time I cook it.
Ingredients
- Olive oil supplies healthy fats and adds a smooth, rich base to the soup.
- Yellow onion brings a naturally sweet flavor and plenty of antioxidants in each bite.
- Garlic gives a zesty aroma with natural antimicrobial benefits that really boost flavor.
- Zucchini offers light fiber and moisture while contributing a crisp, subtly sweet taste.
- Fresh spinach is loaded with vitamins, iron and adds a vibrant, mild grassy note.
- Potato serves up comforting carbohydrates and natural creaminess for a thicker body.
Ingredient Quantities
- 2 tbsp olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 2 medium zucchinis, sliced into half-moons
- 1 medium potato, peeled and diced
- 4 cups vegetable broth (or chicken broth if youre not vegetarian)
- 4 cups fresh spinach, roughly chopped
- Salt and pepper, to taste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tbsp lemon juice
How to Make this
1. In a large pot, heat the olive oil over medium heat and add the chopped onion. Cook it until its softened.
2. Add in the minced garlic and stir for about one minute until you start to smell its aroma.
3. Toss in the sliced zucchinis and diced potato, stirring them together with the onions and garlic.
4. Pour in the vegetable broth (or chicken broth, if you’re not vegetarian) and let the mixture come to a simmer.
5. Season with salt, pepper, dried basil, and dried oregano.
6. Let the soup simmer for about 10 to 15 minutes until the potato and zucchini become tender.
7. Stir in the roughly chopped spinach and cook until it wilts into the broth.
8. Lower the heat and add the lemon juice, stirring to combine.
9. Give it a taste and adjust the salt and pepper if needed.
10. Serve the soup warm in bowls and enjoy your hearty summer meal!
Equipment Needed
1. Large pot – for cooking all the ingredients together
2. Stove – to heat up the pot and simmer the soup
3. Cutting board – for chopping the onions, zucchini, potato, and spinach
4. Chef’s knife – to slice and dice all the veggies
5. Measuring spoons – to accurately add the olive oil, spices, and lemon juice
6. Measuring cup – for the vegetable broth
7. Stirring spoon – to mix everything well while cooking
8. Citrus juicer (or a simple fork) – to squeeze the lemon juice
9. Soup bowls – for serving the hot soup
These items should cover pretty much everything you need for this recipe. Enjoy cooking!
FAQ
Summer Spinach And Zucchini Soup Recipe Substitutions and Variations
- If you dont have olive oil, try using avocado oil or even canola oil as good swaps
- Instead of yellow onion you can use red onion or shallots, they add a slightly different flavor
- If you forgot to buy garlic cloves, garlic powder works okay in a pinch though the flavor gets a bit milder
- No potato on hand? Cauliflower is a neat replacement and gives your soup a lighter twist
- For the spinach, baby kale or arugula can be used if you want to mix things up
Pro Tips
1. Try to chop all the veggies in similar sizes so they cook evenly, it makes the soup taste more balanced
2. Taste the soup as you go, sometimes a little extra salt or even a pinch of chili flakes can really kick up the flavor
3. If you want to add more depth, see about using a mix of dried and fresh herbs whenever possible, fresh basil if you have it can be pretty awesome as a finishing touch
4. Let the veggies sit in the hot broth for a few extra minutes if you like them really soft, sometimes letting it simmer a bit longer brings out more flavor in a way you wouldn’t expect
Summer Spinach And Zucchini Soup Recipe
My favorite Summer Spinach And Zucchini Soup Recipe
Equipment Needed:
1. Large pot – for cooking all the ingredients together
2. Stove – to heat up the pot and simmer the soup
3. Cutting board – for chopping the onions, zucchini, potato, and spinach
4. Chef’s knife – to slice and dice all the veggies
5. Measuring spoons – to accurately add the olive oil, spices, and lemon juice
6. Measuring cup – for the vegetable broth
7. Stirring spoon – to mix everything well while cooking
8. Citrus juicer (or a simple fork) – to squeeze the lemon juice
9. Soup bowls – for serving the hot soup
These items should cover pretty much everything you need for this recipe. Enjoy cooking!
Ingredients:
- 2 tbsp olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 2 medium zucchinis, sliced into half-moons
- 1 medium potato, peeled and diced
- 4 cups vegetable broth (or chicken broth if youre not vegetarian)
- 4 cups fresh spinach, roughly chopped
- Salt and pepper, to taste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tbsp lemon juice
Instructions:
1. In a large pot, heat the olive oil over medium heat and add the chopped onion. Cook it until its softened.
2. Add in the minced garlic and stir for about one minute until you start to smell its aroma.
3. Toss in the sliced zucchinis and diced potato, stirring them together with the onions and garlic.
4. Pour in the vegetable broth (or chicken broth, if you’re not vegetarian) and let the mixture come to a simmer.
5. Season with salt, pepper, dried basil, and dried oregano.
6. Let the soup simmer for about 10 to 15 minutes until the potato and zucchini become tender.
7. Stir in the roughly chopped spinach and cook until it wilts into the broth.
8. Lower the heat and add the lemon juice, stirring to combine.
9. Give it a taste and adjust the salt and pepper if needed.
10. Serve the soup warm in bowls and enjoy your hearty summer meal!
