Zucchini-Spinach Soup is a rich and flavorful vegetable dish, full of healthy vitamins.  A very nutritious potage you will enjoy.

Zucchini-Spinach Soup

Zucchini-Spinach Soup
Prep time
Cook time
Total time
Recipe type: Soups and Stews
Cuisine: American
Serves: 6 servings
  • 3 zucchini, cut into 1/4' thick circles
  • 1 bunch spinach; * see note
  • 1 Tablespoon oil
  • 2 yellow onions; diced
  • 3 Russet potatoes; cubed
  • 6 Cups vegetable broth
  • 1 Tablespoon Kosher salt
  • 1/4 teaspoon ground black pepper
  1. Heat oil in a 3-quart saucepan. Add onions and cook for 6 to 8 minutes. Add zucchini, potatoes, and vegetable broth, bring to a boil, reduce heat, and simmer for 35 minutes. Add spinach, salt, and pepper, and cook 5 minutes more.
  2. Place half of the soup in blender or food processor and puree. Repeat with the other half. Reheat if needed and serve.
* Spinach should be thoroughly washed and spun dry, picked over to use only fresh leaves, no stems.

Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.