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. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
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.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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