Creamy Zucchini and Potato Soup
This zucchini potato soup contains fresh, fragrant thyme and a hint of lemon. It is light and creamy, low in fat, satisfying, delicious and ready in under 30 minutes!
Servings 6 servings
Calories 101kcal
Equipment
- Large pot with lid
- Hand blender
- Zester
Ingredients
- 2 pounds zucchini cubed, see *Notes below for preparation tips
- 1 pound potatoes peeled and cubed
- 1 medium onion finely chopped
- 1 celery stalk finely chopped
- ½ leek white part only, finely chopped
- 1-2 garlic cloves finely chopped/minced
- 4 cups vegetable stock hot
- 1½ tablespoons fresh lemon thyme or regular, leaves only, more for serving, if needed
- 1 tablespoon olive oil
- 1 tablespoon butter or plant-based spread
- 2 teaspoons lemon juice or to taste, plus zest of 1 lemon
- Sea salt and pepper to taste I recommend white or green peppercorns
Instructions
- Sautee vegetables: In a pot melt the butter with oil, add the onion, celery and leek and cook over a low/medium heat for about 5 minutes until softened, stirring often.
- Add zucchinis and potatoes: Add the cubed zucchinis, potatoes, garlic, 1 tablespoon of the thyme, pepper to taste and most of the stock. Stir, cover and bring to the boil then lower the heat and simmer for about 12 minutes or until the potatoes are tender.
- Puree soup: Remove from the heat, taste the soup and add more fresh thyme, if required. Add the lemon zest and puree the soup until smooth. Stir in the lemon juice, add the remaining stock if necessary, adjust the seasoning and enjoy!TIP: Try not to add too much lemon juice as this will make the soup sour. Use more lemon zest, instead, if needed.
Notes
- I recommend using small or medium sized zucchinis, as they tend to have more flavour than very large ones.
- For best results use all-rounder potatoes, such as Russets.
- *Cut the zucchinis into small cubes (a little larger than the potatoes). See photos in post.
- Make sure you don't overcook the soup. It is ready when the potatoes are tender.
- You can puree your zucchini and potato soup using either a hand blender or high-speed blender (for an extra smooth, creamy texture).
- You may want to adjust the recommended amount of stock according to personal preference. Add a little less to start with and top up later, if required.
- Serve with shredded cheese, such as gruyere, gouda, cheddar or parmesan, more lemon zest and/or finely chopped lemon thyme leaves, if needed.
- Keep refrigerated for up to 4 days.
- Freeze in an airtight container.
Nutrition
Serving: 1serving | Calories: 101kcal | Carbohydrates: 10g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 77mg | Potassium: 576mg | Fiber: 2g | Sugar: 5g | Vitamin A: 488IU | Vitamin C: 30mg | Calcium: 41mg | Iron: 1mg