Zucchini Potato Soup

5 from 1 vote

This zucchini potato soup is ultra creamy & flavorful, loaded with nutrients and also super easy and quick to prepare. Makes for a simple light dinner recipe that's amazing to enjoy on a cold evening. Also perfect to pack the leftovers for lunch the next day. Completely dairy-free & vegan and naturally gluten-free.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Lunch, Soup

Cuisine: American

Keyword: plant-based, soup, Vegan

Servings: servings

Calories: 116kcal

Author: Jessica Laroche

Equipment

Blender
Large pot

Ingredients

1 yellow onion diced
2 stalks of celery diced
2-3 cloves of garlic crushed
3 medium size zucchini (about 2 pounds)
2 medium size Yukon gold potatoes (about 1 pound)
4 cups vegetable broth or as needed for desired consistency
1 tsp Italian seasoning mix
salt and ground black pepper to taste

To serve (choose your favorite)

chopped chives
drizzle of plain vegan cream I like the nut pod brand (or coconut milk)
vegan parmesan cheese
sprouts

Instructions

Warm up a large pot on medium-high heat with a little oil (if using) and then add the onion, celery and garlic with a pinch of salt. Stir often and cook for about 5 minutes or until browned.
Then, add the potatoes, zucchini and dried Italian herbs and stir. Cook for 3-4 more minutes until the vegetables start to soften.
Add the vegetable broth and bring to a boil.
Turn down the heat to medium-low and keep on a simmer until the potatoes are done. I like to keep this soup uncovered while it simmers and add more broth/water at the end if needed so I have great control on final consistency.
Blend the soup using an immersion blender to a desired consistency (or use a standard blender by transferring the soup in batches). Serve right away while still warm with chives, a drizzle of vegan cream and freshly ground black pepper.

Video

Notes

Keep the leftovers in an air-tight container for 3-4 days. Reheat using the microwave or the stove. Can also be frozen.
You can customize this recipe by including more veggies such as cauliflower, leeks, broccoli, asparagus, etc. If adding more veggies, then compensate by adding more broth as well.
I like this soup with some texture, so the immersion blender works perfectly for me. But, if you want your soup to be super smooth, then I recommend to use a regular blender (as long as it can handle the hot liquid).
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition