In a large pot, pour in the chicken or vegetable broth and bring to a gentle boil over medium-high heat.

Once boiling, add the cubed potatoes and reduce heat to medium-low. Let simmer for about 15 minutes until fork-tender.

While the potatoes cook, heat olive oil in a skillet over medium heat. Sauté minced onion and grated carrot for about 10 minutes until softened.

After potatoes finish cooking, add the sautéed onion and carrot mixture to the pot. Toss in cubed zucchini and chopped spinach, cooking for an additional 5-7 minutes.

Season soup with salt, pepper, and lemon juice. Gently fold in cubed hard-boiled eggs and freshly chopped herbs, simmer for another minute.

Ladle soup into bowls, topping each serving with a dollop of sour cream. Serve immediately with crusty bread.