This quick and easy, creamy vegetable zucchini soup makes a hearty, delicious and satisfying lunch yet is light and made with a minimal amount of fat. Enjoy vegan or with a knob of butter!
Zucchini is the main ingredient in this deliciously creamy vegetable zucchini soup recipe. Preparation time is very short and the soup is on the table in as little as 40 minutes.
Creamy vegetable zucchini soup
You will need a large pot for this cream of zucchini soup to accommodate all the vegetables that need to go in it. Since there is no stock cube in this recipe (I tend not to use stock cubes) the vegetables are included for added flavour (as well as bulk).
Don’t worry, though, zucchinis are quite watery so the soup won’t be too thick. I’ve added a few potatoes, in fact, to give this soup more substance and ensure it has the right consistency.
What vegetables to use in zucchini soup
Zucchinis are super versatile and can be successfully combined with lots of vegetables so this dish can be enjoyed all year round using seasonal bounty. I used garlic, celery, leek and onion (as well as potatoes for bulk), but you could also use broccoli stalks, kohlrabi, spinach, kale, marrow or chard, to name a few.
How to make easy zucchini soup with vegetables
This creamy vegan zucchini soup takes minutes to prepare. There is no need to chop the vegetables very finely as the soup gets pureed in the end.
Start by briefly frying in a large pot the garlic, onion, celery and leek. Then add the chopped courgette, potatoes, your herb of choice (see below), water and seasoning, stir, cover and bring to the boil. Simmer for 30 minutes, then simply puree until smooth and enjoy!
What other herbs can I use in creamy courgette soup
My choice of herb was tarragon, which has a sweetish kind of, slightly aniseed like, flavour, really lifting the subtle, timid zucchini. Zucchinis, however, pair well with virtually all herbs so use your favourite. As this soup is brimming with delicious vegetables you could also omit the herbs altogether.
For a non-vegan option serve with a knob of butter or sprinkle with a bit of cheese such as parmesan or another strong cheese. Scatter over some healthy croutons for a bit of crunch!
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Creamy Vegetable Zucchini Soup (Healthy, Vegan)
- 3 medium/large zucchinis roughly chopped
- 3 medium potatoes peeled and cubed
- 2.5 tablespoons fresh tarragon leaves only, or about 1 tablespoon dried
- 1 onion chopped
- 2 garlic cloves chopped
- 1 celery stalk roughly chopped
- 1 leek roughly chopped
- 4 cups hot water
- 2 tablespoons olive oil for frying
- 1 tablespoon coarse sea salt and black pepper to taste
- In a large pot heat the oil, add the onion, garlic, leek and celery, and stir to combine. Cook for 2-3 minutes, then add the zucchinis, potatoes, tarragon, water and seasoning, stir, cover and bring to the boil. Lower the heat and simmer for about 25 minutes. Remove from the heat and puree.
Pin Creamy Vegetable Zucchini Soup (Healthy, Vegan)
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