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+ servings
Spinach Soup

Zucchini & Spinach Soup with Herbed Croutons

Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course soups stews
Cuisine global vegetarian
Servings 4 people


  • 200 gm spinach
  • 1 large zucchini green
  • 1 small onion
  • 1 medium potato
  • 1 green chilli
  • 250 ml vegetable stock (or water)
  • 300 ml coconut milk
  • 2 tbsp coconut oil
  • 1/2 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1 tsp chopped ginger

For Herbed Croutons

  • 1 cup bread cubed, I used garlic sourdough
  • 2 tbsp olive oil
  • 2-3 cloves garlic
  • 1 tsp mixed dried herbs
  • 2 tbsp coriander chopped


  • Toss the cubed bread with olive oil, garlic and dry herbs. Toast in an oven at 200 C for 10 mins or browned. You can also airfry or deep fry them. Add chopped coriander when they are hot. Set aside
  • Heat the coconut oil in a saucepan, add ginger and chopped onions to it. Saute for 2-3 minutes and add peeled and chopped potato and chopped zucchini to the same
  • Add spices and saute for 4-5 minutes till the spices have coated vegetables well.
  • Add the vegetable stock and coconut milk and cook for another 10-15 minutes or until the potato is cooked.
  • Add roughly chopped spinach and cook for another 3-4 minutes.
  • Cool slightly and puree in a blender until completely smooth. I don't filter this soup since my blender works pretty well but if you think it has chunks, you can filter it.
  • Serve hot with herbed Croutons
Tried this recipe?Let us know how it was!