Zucchini and Spinach Soup Recipe

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Zucchini and Spinach Soup
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  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. 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 1/4 cupfuls, if desired. Season soup with salt and pepper. (Can be made 1 day ahead. Chill until cold, then cover and keep refrigerated. Rewarm soup before serving.)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 155.01 Kcal (649 kJ)
Calories from fat 76.72 Kcal
% Daily Value*
Total Fat 8.52g 13%
Cholesterol 1.5mg 1%
Sodium 317.78mg 13%
Potassium 798.61mg 17%
Total Carbs 14.93g 5%
Sugars 1.56g 6%
Dietary Fiber 2.77g 11%
Protein 5.8g 12%
Vitamin C 41mg 68%
Iron 2mg 11%
Calcium 54.9mg 5%
Amount Per 100 g
Calories 50.89 Kcal (213 kJ)
Calories from fat 25.19 Kcal
% Daily Value*
Total Fat 2.8g 13%
Cholesterol 0.49mg 1%
Sodium 104.32mg 13%
Potassium 262.17mg 17%
Total Carbs 4.9g 5%
Sugars 0.51g 6%
Dietary Fiber 0.91g 11%
Protein 1.9g 12%
Vitamin C 13.5mg 68%
Iron 0.6mg 11%
Calcium 18mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.3
  • 4

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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