Vegan Zucchini Potato Soup
40 min
|
easy
|
lactose-free,
Mediterranean diet,
paleo-friendly,
vegan
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 25 min | 40 min |
Introduction
This creamy vegan zucchini potato soup is cozy, comforting, and still feels light enough for any night of the week.
It blends tender zucchini, hearty potatoes, and coconut milk for a velvety, dairy-free bowl that tastes rich and satisfying.
Nutritional yeast, smoked paprika, and herbs add a gentle, cheesy depth that makes this simple soup feel a little extra special.
Ingredients (4 servings)
Ingredients
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How to Make Vegan Zucchini Potato Soup
-
Prep the vegetables
Wash the zucchinis, then slice them into thin rounds or half-moons.
Peel and dice the potatoes into small, even cubes for faster, even cooking.
Chop the onion and mince the garlic.
-
Start the flavor base
Warm the olive oil in a large pot over medium heat.
Add the onion and cook until soft and translucent, about 5 to 7 minutes.
Stir in the garlic and cook until fragrant, about 1 minute, stirring often.
-
Add potatoes, spices, and broth
Add the diced potatoes, thyme, oregano, smoked paprika, salt, and black pepper.
Stir to coat the potatoes in the oil and spices.
Pour in the vegetable broth and bring the mixture to a gentle boil.
-
Simmer until tender
Reduce the heat to low, cover the pot, and simmer for 10 minutes.
Add the sliced zucchini, stir, and continue simmering until all vegetables are very tender, about 10 minutes more.
-
Finish with coconut milk and nutritional yeast
Stir in the coconut milk and nutritional yeast until the broth looks creamy and well blended.
Taste the soup and adjust salt or pepper if needed.
-
Blend the soup until silky
Turn off the heat and let the soup cool slightly for safer blending.
Use an immersion blender to puree the soup directly in the pot until smooth and velvety.
For an ultra-smooth texture, blend in batches in a countertop blender, then return the soup to the pot.
-
Reheat and serve
Rewarm the blended soup over low heat, stirring often, until gently steaming.
Serve hot with crusty bread, fresh herbs, or a squeeze of lemon for brightness.
Substitutions
- Coconut milk -> cashew cream
- Blend 1/2 cup soaked cashews with 1 cup water until silky, then use instead of coconut milk for a neutral, very creamy finish.
- Potatoes -> cauliflower florets
- Use an equal volume of cauliflower florets for a lighter, lower-carb soup that still turns out thick once blended.
- Nutritional yeast -> white miso and lemon juice
- Stir in 1 to 2 teaspoons white miso and a squeeze of lemon for savory depth and brightness, still fully vegan.
Tips
- Build flavor with patient sautéing
- Let the onions cook slowly until soft and lightly golden, which gives the soup a sweeter, deeper base flavor.
- Adjust the thickness at the end
- After blending, add a splash of broth for a looser soup or simmer a few minutes to thicken more.
- Season after blending too
- Blending can mute flavors slightly, so always taste again at the end and bump up salt or spices if needed.
- Use very hot liquid for smoother blending
- Blend while the soup is still quite warm, since hot liquid helps break down vegetables into a silkier texture.
- Garnish for contrast
- Top bowls with toasted pumpkin seeds, chopped herbs, or crunchy croutons to add texture against the creamy base.
Nutrition Facts *
| Energy | 333 | kcal |
|---|---|---|
| Protein | 9 | g |
| Total Fat | 21 | g |
| Carbohydrates | 31 | g |
| Dietary Fiber | 6 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How can I make the soup thicker without adding cream?
- Simmer the soup uncovered for a few extra minutes after blending to reduce the liquid, or blend in a small cooked potato or 1/2 cup drained white beans.
- My soup tastes bland; how do I fix it?
- Add a pinch more salt first, then brighten with a squeeze of lemon, extra nutritional yeast, and a few grinds of black pepper.
- Can I freeze this vegan zucchini potato soup?
- Yes, it freezes well in airtight containers for up to 3 months, though you may need to whisk after thawing to bring back a smooth texture.
- Can I leave the soup chunky instead of blending?
- Yes, you can skip blending or just partially blend a few ladles of soup, which gives a creamy base with tender vegetable pieces.
Serving Suggestions
This cozy vegan zucchini potato soup pairs beautifully with a green salad or warm, crusty bread.
For a special touch, finish each bowl with chili oil, toasted seeds, or a swirl of extra coconut milk.
Leftovers make an easy lunch, and the flavors continue to deepen after a night in the fridge.
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