Zucchini Potato Soup

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.

It is officially soup season!

This zucchini potato soup is my first soup of the fall and I think that this recipe will be hard to beat this season. Don't be fooled by the simple list of ingredients, this creamy vegetable soup is very easy and quick, but SO flavorful!

We love this simple dairy-free tomato soup or this vegan broccoli pea soup on busy days. And here, the simple combination of Italian spices with sweet courgettes and starchy potatoes results in a smooth and delicate soup that's really satisfying and flavorful, even though it is so easy to make.

Hope you like this recipe and let me know if you give it a try! ❤️

🗒 Ingredient notes (+ substitutions)

• Potatoes: make this soup SO creamy, but also more filling. I used Yukon gold potatoes.
• Zucchini: I used 3 medium size zucchini, which was about 2 pounds. Keep the peels on! They add color, texture and also more nutrients.
• Onion and celery: we start by browning onion in the pot, which adds SO MUCH flavor to this simple soup. I used a medium-large yellow onion.
• Vegetable broth: I usually use a store-bought broth for convenience. I used the Hannaford vegetable broth this time, which I liked. You can also make your own veggie broth!
• Dried Italian herbs: vegan zucchini soup is actually an Italian soup, which is why the flavors work beautifully when combined with an Italian herb mix. But, use other kinds of dried herbs if you prefer such as oregano, basil, parsley, dill or thyme.

➡️ Ideally, use a high-starch potato, such as Russet or Idaho potatoes. They help make the soup super creamy and velvety by releasing their starches in the broth while cooking, which thickens the soup and creates a luscious result. The best way to have a rich soup even if not using cream or dairy products! Yukon potatoes are medium to high in starch (also called all-purpose potatoes), and are the ones that I used.

You can also use other kinds of potatoes, even waxy potatoes like baby potatoes or fingerling potatoes that have less starches, which will give you a soup that's thinner and lighter.

➡️ You can add more veggies to this creamy courgette potato soup as well, such as cauliflower, broccoli, switch the onion for leeks, carrots, spinach, etc. Feel free to use frozen zucchini if you have them. And for even more flavor, then try adding fresh herbs such as parsley, dill or cilantro. Fresh basil would also pair well with the Italian flavors of this soup.

🍽 How to make a zucchini potato soup

Step 1: Warm up a large pot with a little oil on medium-high heat and then add the onion, celery and garlic with a good pinch of salt. Cook for about 5 minutes stirring often until browned (make sure the garlic does not burn).

Step 2: Then, add the potatoes, zucchini and dried herbs and cook for 3-5 more minutes stirring often until softened.

Step 3: Add the veggie broth, stir and bring to a simmer. Turn down the heat to medium and keep simmering until the potatoes are tender, about 15-20 minutes. I usually keep uncovered while it cooks and then I will add more broth (or water) later to adjust consistency (if too much water evaporated).

Step 4: Use a hand held blender and blend right into the pot until desired consistency. Taste and adjust seasoning and serve while still warm.

⭐️ Detailed recipe (+ video) down below in the recipe card!

💡 Cooking tips

• Clean and chop all the veggies before starting the recipe as it will go fast!
• This recipe is perfect if you are not used to chopping veggies since you will eventually blend the soup. You can simply roughly chop the veggies without too much precision needed!
• For a smoother result, I recommend using a regular blender to transfer the soup and work in batches (make sure it can handle heat). Using a hand-held blender will ultimately keep some more texture, so it depends on what you are looking for.
• To make this soup ultra creamy and richer, add a small can of unsweetened coconut cream just before blending!
• Adjust the amount of veggie broth you use to make this soup depending on the consistency you want. I used about 4 cups, but you can start with 3 cups, cook the soup and then add more to the blender to thin out the soup as you wish. The final consistency will also depend on whether you kept the cover on or off while simmering.

🍴 Serving suggestions

My favorite way to serve this soup is super warm with a drizzle of this plain coffee creamer from the brand Nutpod or coconut cream, plus some freshly squeezed lemon juice to brighten up the flavors.

Try also garnishing with chopped fresh chives or parsley and with a generous amount of freshly cracked black pepper. If you have them ready to go, then add some sprouts or pumpkin seeds!

To make this soup a full meal that's very filling, serve it alongside crackers or bread, such as whole wheat rolls or buckwheat bread. Also pairs well with mashed chickpea avocado sandwiches or balsamic tofu tortilla wraps.

❗️ Storage

Keep this soup in the fridge for 4-5 days in an airtight container. To reheat, you can use the microwave or the stove and add a little splash of water if necessary.

❓ FAQs

🌱 More zucchini recipes you might like

I hope you like this zucchini potato soup recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!

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