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    Home » Recipes » Soups/Salads

    Creamy Zucchini Potato Soup

    March 14, 2016 By Monika Last Updated January 21, 2023 Leave a Comment

    Jump to Recipe

    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!

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

    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.

    Chopped vegetables with spoon in large pot.

    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.

    Cubed zucchini, potatoes and herbs in large pot filled with water.

    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!

    Pureed zucchini soup with blender top in large pot on top of cooling rack.

    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.
    Top down view of easy zucchini soup in white bowl with spoon on blue cloth.

    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

    • Red Vegetable Soup (Vegan)
    • Creamy Tomato Lentil Soup
    • Creamy Broccoli Spinach Soup

    See also these other delicious soup recipes including creamy vegan soups!

    Recipe

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

    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!
    5 from 1 vote
    Print Pin Rate
    Course: Lunch, Soup
    Cuisine: gluten free, vegan
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes 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 (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

    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

    *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.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

    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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