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!
This Zucchini Potato Soup is wonderfully creamy and comforting. Made without dairy and gluten-free, it's satisfying yet low in calories. It's simple to make and takes just minutes to prepare. There is no need to chop the vegetables very finely as the soup gets pureed in the end.
Zucchini potato soup ingredients and substitutions
- Zucchinis/courgettes
I recommend using medium or small zucchinis as they tend to have more flavour than very large ones.
- Potatoes
The potatoes add creaminess and bulk.
- Other vegetables: onion, garlic, celery and leek
These vegetables form the basis of this zucchini and potato soup. They help thicken the soup and add more flavour.
- Stock
Use either vegetable or chicken stock.
- Herbs
Herbs help bring all the flavours together. I used fresh tarragon, but you can use dried. Alternatively use dill, parsley or thyme instead (add these towards the end of cooking).
- Oil
Use either vegetable or olive oil.
How to prepare the zucchini
There is no need to peel the zucchinis. Just trim off the ends, rinse the zucchinis thoroughly, chop roughly and make the soup!
What potatoes to use
Use all-rounders, floury/starchy potatoes that are good for mashing, such as Russets or Yukon Gold, Maris Piper or King Edward potatoes. Peel them just before making the soup (peeled potatoes are prone to discoloration).
Consistency
This potato and zucchini soup has a thick consistency and creamy texture. It's also possible, however, to give this soup a more rustic texture. Instead of pureeing use a potato masher to break up the larger chunks of vegetables and create a thick, semi-creamy delicious soup. (I used this method in chunky cauliflower potato soup and roasted root vegetable soup).
Step-by-step recipe instructions
1.Make soup base: In the pot heat the oil, add the garlic, onion, celery and leek and cook over a low/medium heat for about 5 minutes until softened, stirring often.
2. Add zucchinis and potatoes: Add the chopped zucchinis, potatoes, tarragon, most of the stock, then stir, cover and bring to the boil. Lower the heat and simmer for about 20 minutes or until the vegetables are tender.
3. Puree soup: Remove from the heat and puree your zucchini potato soup until smooth. Add the remaining stock if necessary, adjust the seasoning and enjoy!
Serving suggestions
This creamy potato zucchini soup is delicious on its own, with a drizzle of oil or coconut milk with a scatter of lightly toasted seeds or croutons for crunch. I like to also serve it with crispy mushroom croquettes!
For a non-vegan option serve with a knob of butter, dollop of sour cream or sprinkle of cheese such as parmesan or another strong cheese. Also delicious with spinach bread!
Top tips
- Zucchini: I recommend using small or medium sized zucchinis/courgettes, as they tend to have more flavour than very large ones.
- Potatoes: Use floury/starchy potatoes such as Russets or Maris Piper.
- 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.
- 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.
- Storing: Keep refrigerated for up to 4 days.
- Freeze in an airtight container.
Is zucchini and potato soup healthy
Yes, it is! It contains a minimal amount of fat and no dairy. Zucchini is very low in calories so one serving of this soup contains approx. 75-85 calories.
What other vegetables can be used
Zucchinis as well as potatoes are extremely versatile and can be successfully combined with lots of vegetables so this dish can be enjoyed all year round using seasonal bounty. For example you could make this soup with broccoli, kohlrabi, spinach, kale, marrow or chard.
If adding more vegetables use a little less potatoes and zucchini.
More healthy creamy soups to try next
See also these other delicious soup recipes including creamy vegan soups!
Recipe
Creamy Zucchini Potato Soup
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 (730 ml) vegetable stock hot
- 2 tablespoons fresh tarragon leaves only, or about 2 tsp dried
- 1½ tablespoons (1½ tbsp) olive oil
- Sea salt and pepper to taste
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
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
How has your zucchini potato soup turned out for you? Let me know in the comments below, thanks!
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