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Serve with crusty bread. This soup is also good served cold: After adding the sour cream, refrigerate the soup until it’s fully chilled, and then adjust the consistency with cold water as needed and season with salt and pepper to taste.
Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering.
Add sliced zucchini, leeks, garlic, 1 teaspoon salt, ½ teaspoon pepper, and pepper flakes and cook until vegetables are softened, about 8 minutes, stirring occasionally.
Stir in broth and bring to simmer. Cook, covered, until vegetables are tender, about 15 minutes.
Meanwhile, combine ¼-inch zucchini pieces, remaining 1 tablespoon oil, remaining pinch salt, and remaining pinch pepper in bowl.
Stir spinach and dill into soup until wilted.
Off heat, blend soup with immersion blender until smooth, 2 to 4 minutes.
Whisk in sour cream. Season with salt and pepper to taste.
Optionally, Add a couple tablespoons of butter at the end to increase richness.
Serve, garnishing individual portions with marinated zucchini and extra oil, dill, and sour cream.