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Top down view of cream of zucchini soup in white bowl with spoon on blue cloth.
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Creamy Zucchini Potato Soup

This vegan Zucchini Potato Soup is full of goodness and made using a handful of ingredients.  Delicious and filling it is made from scratch and ready in 30 minutes!
Course Lunch, Soup
Cuisine gluten free, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 -7 servings
Calories 74kcal
Author Monika Dabrowski

Ingredients

  • 3 medium zucchinis roughly chopped
  • 2 medium potatoes or 3 small, peeled and cubed
  • ½ leek chopped
  • 1 onion chopped
  • 2 garlic cloves chopped
  • ½ celery stalk chopped
  • 3 cups vegetable stock hot
  • 2 tablespoons fresh tarragon leaves only, or about 2 tsp dried
  • 1½ tablespoons olive oil
  • Sea salt and pepper to taste
US Customary - Metric

Instructions

  • Make soup base: In a large pot heat the oil, add the onion, garlic, leek and celery and cook for 2-3 minutes until softened, stirring frequently.
  • Add zucchinis and potatoes: Add the zucchinis, potatoes, tarragon, stock (approx. ⅔), stir, cover and bring to the boil. 
  • Cook soup: Lower the heat and simmer for about 20 minutes stirring occasionally. 
  • Puree soup: Remove from the heat and puree. Top up with more stock if needed, adjust the seasoning and serve.

Notes

  • I recommend using medium size zucchinis as very large ones can sometimes be too bland.
  • Potatoes: Use all-rounders such as russets or Yukon Gold, Maris Piper or King Edward potatoes.
  • Herbs: My choice of herb was tarragon, which has a sweetish, slightly aniseed flavour, really lifting the bland zucchini.  Zucchinis, however, pair well with virtually all herbs so use your favourite.  You could also omit the herbs altogether.
  • Consistency: You may need a little less or more stock than the recommended amount depending on personal preference so add a little less to start with.
  • Serving: Best served hot. Scatter over lightly toasted seeds or croutons for crunch. For a non-vegan option serve with a knob of butter or sprinkle of cheese such as parmesan or another strong cheese. 
  • Keep refrigerated for up to 3 days.
  • Freeze individual portions in airtight containers for up to 3 months.

Nutrition

Serving: 1serving | Calories: 74kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 482mg | Potassium: 371mg | Fiber: 2g | Sugar: 5g | Vitamin A: 670IU | Vitamin C: 21mg | Calcium: 53mg | Iron: 1mg