This quick and easy, creamy zucchini soup makes a delicious and satisfying lunch. It is full of veggie goodness and contains a minimal amount of fat. Ready in under 30 minutes!
You will need a large pot for this creamy zucchini soup to accommodate all the vegetables that need to go in it. Since there is no stock cube in this recipe (I rarely use stock cubes in my soups) the vegetables are included for added flavour. They also make a great natural thickener.
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.
Other soups where I’ve used lots of vegetables for extra flavour as well as bulk include tomato lentil soup with sweet potato, creamy beet soup with kale and fennel and creamy spinach and bean soup.
Equipment you’ll need
- Measuring cup
- Cutting board and knife
- Large pot and spoon
- Hand blender
How to make creamy zucchini soup: step-by-step
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.
1.Start by briefly frying in a large pot the garlic, onion, celery and leek with a bit of oil.
1
2. Add the chopped zucchinis, potatoes, tarragon or another herb (see below), water (a little less than the recommended amount) and seasoning, stir, cover and bring to the boil. Simmer for about 20 minutes, until the vegetables are tender.
2
3. Then simply puree until smooth, add the remaining water if necessary, and enjoy!
3
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 water to bring the soup to the boil quickly. You may need a little less or more water 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 healthy croutons for a bit of crunch!
- Keep refrigerated for up to 4 days.
- Freeze individual portions in airtight containers.
What vegetables to use in cream of 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.
Keep in touch!
How has your cream of zucchini soup turned out for you? Let me know in the comments below, thanks!
Follow me on Facebook, Instagram and Twitter for regular recipe updates!
Check out ALL my easy to make, nutritious creamy vegan soups!
Creamy Zucchini Potato Soup (Vegan)
Ingredients
- 3 medium zucchinis roughly chopped
- 3 medium potatoes peeled and cubed
- 2.5 tbsp fresh tarragon leaves only, or about 1 tbsp dried
- 1 onion chopped
- 2 garlic cloves chopped
- 1 small celery stalk roughly chopped
- 1 small leek roughly chopped
- 3 cups hot water
- 2 tbsp olive oil for frying
- 1 tbsp coarse sea salt and black pepper to taste
Instructions
- 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 (a little less than the recommended amount) and seasoning, stir, cover and bring to the boil.
- Lower the heat and simmer for about 20 minutes. Remove from the heat, add the remaining water if necessary and puree.
Notes
- 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 water to bring the soup to the boil quickly. You may need a little less or more water than the recommended amount depending on personal preference so add a little less water 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 healthy croutons for a bit of crunch!
- Keep refrigerated for up to 4 days.
- Freeze individual portions in airtight containers.
Nutrition
Recipe Link Parties
I am bringing my easy zucchini soup recipe to Tasty Tuesdays.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
Leave a Reply