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Creamy Spinach and Zucchini Soup

Rated as 3.25 out of 5 Stars

"Pureed potatoes give this soup a rich taste and texture."
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1 h 5 m servings 162
Original recipe yields 4 servings


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  1. Combine onion and 1/2 cup water in a large saucepan over medium-high heat; cook and stir until onion softens, about 3 minutes.
  2. Pour remaining water into saucepan; add potatoes, zucchini, and soy sauce. Bring the water to a boil, reduce heat to low, place a cover on the saucepan, and cook for 35 minutes.
  3. Stir spinach into the soup; season with black pepper. Continue cooking another 2 minutes; remove saucepan from heat.
  4. Blend soup in batches in a blender until completely pureed. Return pureed soup to saucepan and place over medium-low heat.
  5. Stir mushrooms into pureed soup; cook until the mushrooms are warmed through, about 5 minutes.

Nutrition Facts

Per Serving: 162 calories; 0.4 36 5.6 0 176 Full nutrition

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I was looking for a recipe to use up some zucchini and spinach I had in the refigerator. This is a good starter but I agree with LindaT's comment about blandness. Perhaps the original recipe wa...

I liked the idea of zucchini and spinach, but this is a very bland soup as is.. plan on needing to add some spices, in my opinion. I wasn't able to find enoki mushrooms so I used a few oyster mu...

I heavily modified this to get a little more flavor and loved it! I added chicken broth instead of water and asparagus instead of potatoes. As well some roasted red pepper spices,garlic, and sea...