Zucchini and Potato Soup is satisfying, smooth and creamy. Using potatoes to provide a creamy texture, this soup is vegan, nutritious and quick and easy to make. Ideal for a healthy lunch or dinner and perfect for meal preparation, this soup will become a new family favourite.
Why we love this recipe:
This delicious Zucchini and Potato Soup is one of the easiest soup recipes and a family favourite in our household!
You’ll love this recipe because:
- It is great to have on hand – it freezes well, so you can have some ready to go for when you are in need of a quick lunch or dinner! It is ideal for meal prep too.
- When you are short on time, this soup is quick and easy to prepare.
- The quantities of the ingredients can easily be adjusted to make a bigger (or smaller) batch.
- It is vegan and gluten-free, so suitable for many dietary requirements.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Zucchini – also known as courgette. Has a delicate flavour with a slight sweetness.
Potatoes – although any type of potato does work, I generally prefer to use a starchy variety or an all-rounder.
Brown/yellow onion and garlic– indispensable as a flavour base in this soup.
Olive oil – just a small amount to saute the vegetables. Coconut oil also works well.
Vegetable stock – you can make your own or use a commercial variety.
Fresh parsley – delicious fresh herbs add great depth of flavour. You can also use dried, but I would start with less as dried herbs have much more potency.
Sea salt and pepper – to taste.
Step by Step Instructions:
- Roughly chop your onion and garlic. Chop your zucchini and potato. Heat up the olive oil in a large saucepan over medium heat. Add in your onion, garlic, zucchini and potato and sauté for 5 minutes.
- Add in the vegetable stock.
- Cook until the vegetables are tender. Add the parsley.
- Using an immersion blender or similar, blend until the soup is a smooth consistency. Check that the seasoning is to your liking.
Tips for Success and FAQs:
Make sure that the zucchini and potato are cooked before attempting to blend them. It will be impossible to blend it smoothly if they are slightly undercooked.
You can use an immersion blender – I do. You will get a smoother, creamier texture if you use a blender. However, it is important to understand that blending hot liquids in a blender can be dangerous and could result in severe burns.
If you do use a blender for hot liquids, you must be careful. You will need to remove the central cap in the blender lid and then cover the lid with a folded tea towel to let the steam escape. Hold the lid on securely and blend at a low speed. This will allow steam to escape so that it doesn’t build up. Not doing this can pose a risk that soup may overflow out of the blender.
Feel free to make this soup your own. The basic recipe is vegan and gluten-free and delicious as it is. However, if you do not have specific dietary restrictions you can tailor it to your own requirement.
If you would like a more creamy soup, drizzle some cream on top or dollop on some Greek yoghurt just before serving. Or you could sprinkle some grated parmesan on top or serve with some pieces of crispy bacon.
The soup will last for 3 days in the fridge.
Yes, soup is one of the best meals to make ahead because it freezes so well. Make a big batch and allow the soup to cool completely before storing it in freezer-safe containers. The soup can be frozen for about 3 months. Be sure to label the container with the name and date – frozen objects can be difficult to identify.
Serve a warming bowl of Zucchini and Potato Soup alongside one of these for an even more hearty and satisfying meal:
- Easy Spelt Focaccia
- Gluten-free Olive and Rosemary Focaccia
- Gluten-free Zucchini Muffins
- Mixed Seed Crackers
More delicious recipes for you to try:
Try some more of our favourite soup recipes:
- Spiced Pumpkin and Sweet Potato Soup
- Roasted Capsicum Soup with Basil Oil
- Sweet Potato and Red Pepper Soup
- Pea and Mint Soup
- Broccoli and Pea Soup
- Potato Soup
- Roasted Carrot Soup with Coconut
- Cauliflower and Potato Soup
- Or, check out our collection of Easy Soup Recipes here.
I hope you will enjoy this comforting Zucchini and Potato Soup. Let me know in the comments below what you think!
Zucchini and Potato Soup
- 1 tablespoon extra virgin olive oil See Note 1
- 700 g (1.5 lb) zucchini/courgette – cut into 2cm (1 inch rounds) approximately 3 large
- 1 medium brown/yellow onion – roughly chopped
- 2 cloves garlic – roughly chopped
- 1 potato – large, peeled and cut into 1cm (½ inch) cubes
- 2 ¼ cups (560 ml) vegetable stock See Note 2
- 2 tablespoon flat-leaf parsley – roughly chopped See Note 3
- sea salt and freshly ground black pepper – to taste See Note 4
For accuracy, we recommend weighing your ingredients. This will produce the best results.
- Add all of the ingredients, except for the stock and parsley to a large saucepan, and cook for 5 minutes on medium heat, stirring regularly.
- Add the stock, and simmer until the veggies are tender. This will take 12-15 minutes.
- Add the parsley, and blend the soup until smooth.
- Check the seasoning is to your liking, and serve with a garnish of your choice.
- In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. You may have to adjust your measurements accordingly.
- I have used vegetable stock in this recipe to keep it vegan, but you could also use chicken stock.
- Adding the parsley just before blending adds colour, flavour and nutrients.
- Adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour.
- If you do use a blender for hot liquids, you must be careful. You will need to remove the central cap in the blender lid and then cover the lid with a folded tea towel to let the steam escape. Hold the lid on securely and blend on a low speed. This will allow steam to escape so that it doesn’t build up. Not doing this can pose a risk that soup may overflow out of the blender.
- Please note, the nutritional information is based on the recipe making approximately 4 cups. One cup is equal to 250ml. This does not include the garnish you serve with the recipe. The nutritional information is an estimate only.
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Such a lovely soup. Creamy and flavoursome. Freezes well for a standby lunch. This will be my go to recipe when I have a zucchini glut.
Thank you for your feedback on the Zucchini and Potato Soup. I am delighted that you enjoyed it and appreciate that you took the time to contact me. 🙂
Easy, healthy and delicious! Such a great soup!
Hi Addie, I am delighted to hear that you enjoyed the Zucchini and Potato Soup. Thank you for letting me know. 🙂
Amy Liu Dong
Such an easy and delicious soup to make. Perfect food to eat for my cold weather today.
Hi Amy, I am so pleased you enjoyed the Zucchini and Potato Soup. It really is delicious on a cold day! 🙂
So good and so easy. I had all the ingredients for this and find it’s a fresh way to use my zucchini. Thanks!
Hi Sabrina, I am so pleased that you like the Zucchini and Potato Soup. We can never have too many recipes for zucchini! 🙂
Thanks for this vegan recipe so hearty and nutritious.
Hi Jeannie, I am so pleased that you enjoyed the Zucchini and Potato Soup, thank you for letting me know. 🙂
This soup was so delish!!
Hi Audrey, I am delighted that you enjoyed the soup, thank you so much for letting me know. 🙂
I’ve been making this soup when I want something fast and healthy and I enjoy it every time! This time I made it with basil since I didn’t have parsley and it was delicious! I’ve been bringing it for lunch the next day and it tastes even better too!
Hi Rachel, I am delighted to hear that you enjoyed the Zucchini and Potato Soup. What a great idea to use basil instead of parsley! 🙂