This creamy 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 creamy vegan zucchini soup is very uncomplicated 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
You will need a large pot to accommodate all the vegetables that need to go in this soup. In addition to the zucchini and potatoes I also used onion, garlic and celery plus half a leek for added sweetness. The vegetables not only add flavour but also make a great natural thickener. I cooked these ingredients in vegetable stock with a bit of tarragon to bring all the flavours together.
Top tip
I recommend using medium size zucchinis as very large ones can sometimes be too bland.
What potatoes to use
Use all-rounders 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).
Step-by-step recipe instructions
1.Start by briefly frying the garlic, onion, celery and leek with a bit of oil.
2. Add the chopped zucchinis, potatoes, tarragon or another herb (see Notes), stock (a little less than the recommended amount), stir, cover and bring to the boil. Simmer for about 20 minutes, until the vegetables are tender.
3. Remove from the heat and puree your zucchini potato soup until smooth. Add the remaining stock if necessary, adjust the seasoning and enjoy!
Top tips
- 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. You could also omit the herbs altogether.
- Use hot stock to bring the soup to the boil quickly. 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.
- Best served immediately.
- Keep refrigerated for up to 4 days.
- Freeze individual portions in airtight containers.
Serving suggestions
This creamy 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.
For a non-vegan option serve with a knob of butter, dollop of sour cream or sprinkle with a bit of cheese such as parmesan or another strong cheese.
What other vegetables can be used
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. For example you could use broccoli, kohlrabi, spinach, kale, marrow or chard, to name a few.
Top tip
If adding more vegetables use a little less potatoes.
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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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Creamy Zucchini Potato Soup
Ingredients
- 3 medium zucchinis roughly chopped
- 2-3 medium potatoes peeled and cubed
- ½ leek chopped
- 1 onion chopped
- 2 garlic cloves chopped
- 1 small celery stalk chopped
- 730 ml vegetable stock hot
- 2½ tbsp fresh tarragon leaves only, or about 1 tbsp dried
- 1½ tbsp olive oil
- sea salt and pepper to taste
Instructions
- 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 the zucchinis, potatoes, tarragon, stock (approx. ⅔), stir, cover and bring to the boil.
- Lower the heat and simmer for about 20 minutes stirring occasionally.
- 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.
- 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. You could also omit the herbs altogether.
- Use hot stock to bring the soup to the boil quickly. 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.
- 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 lightly toasted seeds or croutons for crunch.
- Best served immediately. 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.
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