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Summer Green Soup

This savory chilled soup gets its deep green color from fresh spinach. Garnished with crumbled feta and chopped tomato, it's gorgeous as well as tasty.


  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 medium zucchini, diced
  • 1 clove garlic, minced
  • 1 potato, peeled and diced
  • 4 cups  water
  • 1 1/2 ounces Veggie-Stock Gold® (or 3/4 ounce Fond de Poulet Gold®)
  • 2 cups (packed) fresh baby spinach
  • 2 teaspoons lemon juice
  • Salt and ground black pepper
  • 4 ounces crumbled feta or goat cheese, for garnish
  • 1 medium tomato, seeded and cut in small dice, for garnish


  1. Warm the olive oil in a soup pot over medium-low heat.  Add the onion and zucchini and sauté until the vegetables have softened, about 5 minutes.  Add the garlic and sauté 1 more minute.
  2. Add the potato, water, and Veggie-Stock Gold®, stirring until the concentrate dissolves.  Bring the mixture to a simmer, cover, and cook about 10 minutes, until the potatoes are tender. Stir in the spinach and simmer just another minute or so, until the spinach has wilted.
  3. Purée the soup in a blender, working in batches if necessary.  Return the soup to the pot, stir in the lemon juice, and season generously to taste with salt and pepper.  Chill the soup until cold, at least 3 hours or overnight.
  4. Serve in chilled bowls topped with crumbled feta or goat cheese and diced tomatoes.

Additional Tips

This soup is also terrific made with other fresh greens like Swiss chard or kale.  Be sure to remove the tough stems and use only the leaves (roughly chopped), and add these greens with the potatoes in step 2 and simmer for 15 minutes (instead of 10), since they tend to be less tender than spinach.

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Classic French Stocks and Sauces