Silky Green Zucchini, Leek and Toasted Herb Soup
A smooth, aromatic soup built on zucchini and leek, enriched with potato for body, spinach for a vivid green color, and finished with yogurt, lemon, and toasted pumpkin seeds. It is light yet comforting, with a fresh and elegant flavor profile.
Ingredients
- 500 g zucchini (en medias lunas)
- 220 g leek (solo the parte blanca and verde clara, sliced finas)
- 180 g potato (pelada and diced small)
- 60 g fresh spinach (lightly packed)
- 100 g onion (chopped)
- 10 g garlic (chopped)
- 30 ml olive oil
- 900 ml vegetable broth (low sodium if possible)
- 120 g plain Greek yogurt (more a poco extra optional for servir)
- 35 g pumpkin seeds (for tostar and servir)
- 15 ml lemon (zumo freshly squeezed)
- 2 g dried thyme
- 10 g fresh parsley (chopped fino)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information
Allergens
Instructions
- 1
1. Wash and prepare the zucchini, leek, potato, spinach, onion, garlic, and parsley as listed in the ingredients.
- 2
2. Heat a large pot over medium heat and add the olive oil. Add the onion and leek with a pinch of salt, and cook for 6-8 minutes until softened but not browned.
- 3
3. Add the garlic, dried thyme, and black pepper. Cook for 1 minute, stirring, until fragrant.
- 4
4. Add the potato and zucchini. Stir for 2 minutes so they are well coated with the oil and aromatics.
- 5
5. Pour in the vegetable broth and bring to a gentle boil. Reduce to medium-low heat, partially cover, and cook for 15 minutes, or until the potato is very tender.
- 6
6. Add the fresh spinach and cook for 2 more minutes, just until wilted and still bright green.
- 7
7. Meanwhile, toast the pumpkin seeds in a dry skillet over medium heat for 3-4 minutes, stirring often, until crisp and fragrant. Set aside.
- 8
8. Remove the pot from the heat and let it rest for 3 minutes. Blend the soup until completely smooth. For an extra fine texture, pass it through a strainer.
- 9
9. Add the plain Greek yogurt, lemon juice, and fresh parsley. Mix well and taste. Adjust with the remaining salt if needed.
- 10
10. Serve hot, ideally around 160-175°F / 70-80°C, with a little extra yogurt on top if desired, and finish with the toasted pumpkin seeds.
Chef tips
For a more vibrant green color, do not overcook the spinach and blend the soup soon after adding it. If the soup becomes too thick, add a little more hot broth until it reaches your preferred consistency.
Substitutions
You can swap the Greek yogurt for crème fraîche or an unsweetened plant-based alternative for a dairy-free version. Parsley can be replaced with chives or fresh dill. Pumpkin seeds can be replaced with sunflower seeds if preferred.
