Summer Spinach And Zucchini Soup Recipe

Every summer, when our garden starts overflowing with fresh spinach and zucchini, I know it’s time to make my husband’s favorite soup, Green Borscht.

It’s a traditional Ukrainian soup he grew up eating, and now it’s become one of those recipes I look forward to making every year.

It’s light, a little tangy, and packed with veggies, which makes it perfect for hot days when I still want to serve something cozy and nourishing.

The kids actually love it too, especially with a big dollop of sour cream and a slice of crusty bread on the side.

I usually make a big pot and keep leftovers in the fridge for a few days, and it always disappears faster than I expect.

If you’re looking for an easy summer soup that’s healthy, refreshing, and full of flavor, this spinach and zucchini version of Green Borscht might just become a new favorite in your house too.

Ingredients for Spinach and Zucchini Soup

Chicken or vegetable broth
Potatoes, peeled and diced
Olive oil
Onion
Carrot
Zucchini
Fresh spinach
Lemon juice
Fresh parsley
Salt and pepper to taste
Sour cream, for serving

How to Make Green Borscht with Spinach

Here are the simple steps to make this soup for your family.

Step 1: Cook the Potatoes. Start by pouring your chicken or veggie broth into a large soup pot and bring it to a gentle boil over medium-high heat.

Once it starts bubbling, carefully add the diced potatoes.

Give everything a quick stir, then reduce the heat to medium-low so the soup simmers instead of boiling too hard. Let the potatoes cook uncovered for about 15 minutes.

You’ll know they’re ready when you can easily pierce them with a fork, but they’re not falling apart. This gives the soup a hearty base without turning it into mashed potatoes.

Step 2: Sauté the Vegetables. While the potatoes are simmering away, heat the olive oil in a medium skillet over medium heat.

Once the oil is warm, toss in the finely chopped onion and grated carrot. Stir them around gently and cook for 8–10 minutes.

You’re looking for the onions to turn soft and translucent and for the carrots to release their sweetness. The whole kitchen starts to smell amazing at this point.

Stir occasionally to make sure nothing sticks or burns, this step adds a cozy depth of flavor to the soup.

Step 3: Combine the Ingredients. When your potatoes are nearly done and the sautéed veggies are soft and fragrant, go ahead and scrape the onion-carrot mixture into the pot with the potatoes.

Stir it all together. Now add the diced zucchini and chopped spinach, don’t worry if it looks like a lot of spinach at first, it wilts down fast.

Let everything simmer for another 5–7 minutes. You want the zucchini to be soft but not mushy, and the spinach to be just wilted.

Give the soup a taste and season it with salt and pepper to your liking. The flavor should start coming together with a lovely green freshness.

Step 4: Finish the Soup. Once the vegetables are perfectly cooked, take the soup off the heat.

Stir in the lemon juice for that signature tangy kick, it really brings the whole pot to life.

Then add fresh parsley.

Let the soup sit for a few minutes to settle and soak in all those layers of flavor.

Step 5: Serve. Don’t skip the sour cream, it melts into the broth and adds the creamiest finish.

Serve with crusty bread or toast on the side (my kids love dipping it in). This soup tastes just as good the next day, and I always save a little extra for lunch leftovers.

Perfect Summer Spinach and Zucchini Soup

Ingredients:

64 oz (8 cups) chicken or vegetable broth
3 medium potatoes, peeled and diced
3 tablespoons olive oil
1 medium onion, finely chopped
1 medium carrot, grated
1 medium zucchini, diced
5 oz fresh spinach, chopped
1–2 tablespoons lemon juice (to taste)
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
Sour cream, for serving

Steps:

Cook the Potatoes: In a large pot, bring the broth to a boil. Add the diced potatoes, reduce the heat to medium-low, and cook for about 15 minutes until the potatoes are tender.
Sauté the Vegetables: While the potatoes are cooking, heat the olive oil in a skillet over medium heat. Add the chopped onion and grated carrot, and sauté for about 10 minutes until the vegetables are soft and fragrant.
Combine Ingredients: Add the sautéed onion and carrot mixture to the pot with the potatoes. Stir in the diced zucchini and chopped spinach. Continue cooking for another 5–7 minutes until the zucchini is tender and the spinach is wilted. Season with salt and pepper to taste.
Finish the Soup: Stir in the lemon juice and chopped parsley. Remove the soup from heat.
Serve: Ladle the soup into bowls and top each serving with a generous dollop of sour cream. Serve with crusty bread on the side.