Zucchini and Spinach Soup

July 15, 2013

Here’s another one from Bon Appetit’s archives, this time going back ten years to April 2003! We received both spinach and zucchini in this week’s CSA bag, so this simple and quick soup looked like a perfect fit to serve with our light supper tonight. I used my stick blender in the pot to purée the soup rather than transferring to a traditional blender. This method worked fine, although I probably could have gotten a slightly finer blend with a regular blender. Not worth the hassle to me tonight, though!

This soup isn’t substantial enough to make a good main course, but it’s perfect as a first course. Definitely season it generously as the zucchini and spinach will be too bland without salt to bring out their flavors. The amount of cilantro (1½ cups) sounds like a lot, but I didn’t find that it overwhelmed the flavor of the other greens. I bet this soup would also be good with garlic added to the onion in the beginning, or red pepper flakes to give it a bit of a kick. The recipe is very basic and I bet the more adventurous among us could come up with some very interesting variations! Enjoy!

Zucchini and spinach soup

Soup can be made up to 1 day ahead.

Serves 8


  • 1/4  cup olive oil
  • 2  medium onions, chopped
  • 1½  pounds zucchini, trimmed, cut into 1/2-inch-thick rounds
  • 1  (12 ounce) russet potato, peeled, thinly sliced
  • 4  cups low-salt chicken broth or vegetable broth
  • 1  (6 ounce) bag baby spinach leaves
  • 1½  cups coarsely chopped cilantro


  1. Heat oil in large pot over medium heat. Add onions; sauté until soft, about 8 minutes. Add zucchini and potato; stir to coat. Add 4 cups broth and bring soup to boil. Reduce heat to medium-low, cover, and simmer until potato is soft, about 15 minutes.
  2. Working in batches, puree soup in blender until smooth, adding some spinach and cilantro to each batch. Return puree to same pot. Thin with more broth by ¼ cupfuls, if desired. Season soup generously with salt and pepper.

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