Curried Zucchini and Spinach Soup

This soup is so tasty that you will forget it is medicinal. Loaded with the goodness of zucchini and spinach, this soup makes for a good meal accompaniment.


  • Zucchini – 2 (unpeeled and sliced)
  • Spinach – 2 cups
  • Leek – 1 chopped roughly
  • Garlic – 3 cloves
  • Curry powder – 1 tspn
  • Cumin Powder – ½ tspn
  • Chilli powder – ½ tspn
  • Salt and pepper – To season
  • Oil – ½ tblspn
  • Water/ stock – 4 cups


  1. Heat oil in a pan, add leeks and garlic and sweat it out a bit.
  2. Toss in the zucchini and sautee for a few minutes. Add the dry spices and cook for a minute or two on medium flame.
  3. Add the spinach leaves and give it a mix. Don’t let the spinach wilt too much.
  4. Pour the water/stock and turn the flame up to high.
  5. Bring the mixture to a boil.
  6. Cover the pan, turn the flame to medium-low and let it simmer for 15 or till the zucchini becomes soft.
  7. Once done, remove from flame and blend it into a soup.
  8. Add more stock or water depending on the consistency you’d like. Season with salt and pepper.
  9. Top it off with a small teaspoon of yoghurt (optional).
  10. The soup is ready to be served.


  1. If you are using stock, reduce the amount of salt as the stock may already contain some amount of salt in it.
  2. If you can’t find leeks, add onions instead.

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