Zucchini, spinach and bacon soup

Zucchini, spinach and bacon soup recipe

Bacon’s flavor is a great ally when trying to give “that something else” to a soup. Crispy bacon works fine but, as we’re talking about a spinach and zucchini soup, I thought adding it a little more fat was no big deal ;)
Of course, vegetarian can still realize this soup recipe without the bacon part.

Let me know what you think!

Zucchini, spinach and bacon soup recipe

Preparation time: 15 minutes – Cooking time : 25 minutes

Ingredients (for 4 servings)

2.2 lb (1 kg) of zucchini
10.5 oz (300 g) of fresh spinach
4 shallots (or 1 onion)
4 thick strips of smoked bacon
2 thin strips of smoked bacon
1 tablespoon of olive oil
2.5 cups of water
Salt and pepper


1/ Peel shallots and cut them in halves. If you’re using an onion, cut it in quarters.

2/ Peel zucchinis and cut them in thick slices.

3/ Wash spinach thoroughly.

4/ Heat oil in a large stockpot over medium heat. Add shallots, zucchini, the thin bacon strips and a pinch of salt. Saute until ingredients start to get a light brownish color. That’s where the nice flavor will come from!

5/ Add the spinach and stir for 1 minute. Then pour the water, add salt and bring to a boil.

6/ Meanwhile, cut the thick strips of smoked bacon in halves. Once water is boiling, add bacon and let it boil gently for 15 minutes.

7/ Take off the thick strips of bacon and set appart. Use an immersion blender to puree the soup. Add a pinch of pepper, taste the soup and add more salt if necessary.

8/ Cut the thick strips of bacon so they’re easy to eat. Serve the soup in individual soup plates or bowls and top with the boiled bacon.

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