Summertime Green Soup

Hot Off the Griddle, June 2005 - From Deborah Palmer of A Movable Feast


  • 6 cups chicken stock
  • 3 Tbsp long grained rice
  • 1 large onion, choped
  • 3 medium or 4 small zucchini, sliced OR 1 large bag washed spinach
  • 1 clove garlic (optional)
  • Freshly grated nutmeg, to taste
  • Freshly ground black pepper, to taste
  • Plain yogurt or sour cream


  1. In a large soup pot, bring the stock to a boil.
  2. Add rice.
  3. Turn down heat to medium-low, add the onion, and simmer gently, covered, about 20 minutes.
  4. Drop in the zucchini, re-cover, and let cook until zucchini is quite soft, 7 to 8 minutes.
  5. If using spinach, drop the leaves by handfuls into the hot stock. Do not cover, but stir gently until all the leaves are wilted and soft, about 3 to 4 minutes.
  6. Allow soup to cool slightly and puree in a blender; zucchini soup can be chunky but spinach soup is best if pureed completely.

The zucchini soup is good hot or cold; spinach soup is best cold. Try both. See which you prefer!

Serve with yogurt or sour cream.

Posted on September 8, 2015 and filed under soups & stews.