Vegan Zucchini Potato Soup
40 min
|
easy
|
lactose-free,
Mediterranean diet,
paleo-friendly,
vegan,
vegetarian
Recipe by Eunice
Introduction
This vegan zucchini potato soup is silky and satisfying, properly seasoned with garlic, thyme, oregano, and smoked paprika, plus coconut milk and nutritional yeast for a creamy, savory hit without dairy.
It is a one-pot, weeknight-friendly bowl that uses up extra zucchini, blends smooth in minutes, and tastes rich enough to impress non-vegans at casual dinners or cozy lunches.
Ingredients (4 servings)
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Ingredients
- 2 Tbsp olive oil olive oil
- 1 medium onion, chopped onion 1 ct medium
- 3 cloves garlic, minced garlic 0.27 head
- 4 medium zucchini zucchini 4 ct medium
- 2 medium Russet potatoes, peeled, diced Russet potatoes 0.67 lb medium
- 4 cups vegetable broth vegetable broth 2 lb
- 1 cup unsweetened full-fat coconut milk unsweetened full-fat coconut milk 1 cup
- 2 Tbsp nutritional yeast nutritional yeast 0.63 oz
- 1 tsp dried thyme dried thyme 0.02 oz
- 1 tsp dried oregano dried oregano 0.11 oz
- ½ tsp smoked paprika smoked paprika 0.04 oz
- 1 tsp salt salt
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
How to Make Vegan Zucchini Potato Soup
-
Set up and prep
Chop the onion, mince the garlic, slice the zucchinis, and peel and dice the potatoes into small even cubes for quick, even cooking.
Warm the vegetable broth in a small pot so the simmer starts fast.
-
Sweat the aromatics
Heat the olive oil in a large heavy pot over medium heat until it looks shimmery, not smoking.
Add the onion with a pinch of the salt and cook until translucent and sweet, about 5 minutes, stirring so it does not brown.
Add the garlic and cook 30 to 45 seconds until fragrant, keeping it pale.
-
Bloom the herbs and paprika
Stir in the dried thyme, dried oregano, and smoked paprika and cook 30 seconds to wake up the flavors.
-
Simmer the potatoes
Add the potatoes and toss to coat in the seasoned oil.
Pour in the warm vegetable broth, bring to a gentle boil, then reduce to a lively simmer.
Cook until the potatoes are just tender when pierced, about 12 to 15 minutes.
-
Add zucchini for color and freshness
Stir in the sliced zucchinis and simmer until tender but still bright green, 5 to 7 minutes.
-
Blend to your preferred texture
Turn off the heat and blend with an immersion blender right in the pot for a silky soup, leaving a few chunks if you like texture.
If using a stand blender, vent the lid and blend in batches so steam can escape safely.
-
Enrich and season
Return the pot to low heat and stir in the coconut milk and nutritional yeast until fully combined and steamy, not boiling.
Season with the remaining salt and the black pepper, tasting and adjusting until it sings.
-
Serve it right
Ladle into warm bowls and finish with a drizzle of good olive oil or a sprinkle of paprika if you want that extra wink.
Substitutions
- Coconut milk -> Cashew cream
- Blend 3/4 cup raw cashews with 3/4 to 1 cup hot water until silky, giving you lush body and neutral creaminess without coconut flavor.
- Nutritional yeast -> White miso paste
- Whisk in 1 to 2 teaspoons white miso off heat for deep umami and gentle saltiness that keeps the soup vegan and savory.
- Smoked paprika -> Chipotle powder
- Use 1/4 teaspoon chipotle powder for a smoky, gently spicy backbone that mirrors paprika’s depth with a little heat.
Tips
- Add zucchini late to keep it green
- Zucchini goes in after the potatoes so it stays vibrant and fresh instead of gray and mushy.
- Layer your salt
- Season the onions, season the simmer, then season at the end so the salt lifts flavor instead of sitting on top.
- Bloom spices in fat for power
- Thirty seconds in hot oil opens up paprika and dried herbs so the soup tastes round and aromatic, not flat.
- Control the texture with a partial blend
- Blend half the pot for body and leave some chunks for bite, or go fully smooth if you want velvet in a bowl.
- Reheat gently to avoid splitting
- Warm leftovers over low heat and do not let them boil hard so the coconut milk stays emulsified and silky.
- Garnish for contrast
- Finish with lemon zest, toasted pumpkin seeds, chives, or a tiny swirl of chili oil for crunch, brightness, and heat.
Nutrition Facts *
| Energy | 365 | kcal |
|---|---|---|
| Protein | 8 | g |
| Total Fat | 24 | g |
| Carbohydrates | 31 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the soup from turning dull or gray?
- Do not brown the onions, add the zucchini late, and avoid aggressive boiling after blending so the color stays bright.
- My soup tastes bland, what now?
- Add a pinch of salt, a splash of broth or water to loosen if it is too thick, and a tiny squeeze of lemon to wake it up if you like acid.
- I do not have a blender, can I still make it?
- Yes, cook the potatoes until very soft and whisk hard to break them down, or mash with a potato masher for a rustic texture.
- The coconut flavor is too strong, how can I balance it?
- Stir in extra nutritional yeast and a squeeze of lemon to shift the profile savory and bright, or cut with a splash of broth.
- How do I fix soup that is too thick or too thin?
- Thin with warm vegetable broth a little at a time for the right flow, or simmer uncovered a few minutes to reduce if it is too thin.
Serving Suggestions
This soup loves a side of garlicky sourdough or grilled bread brushed with olive oil for crunch against all that silk.
Try a swirl of vegan basil pesto or a quick chili crisp drizzle to add fresh pop or smoky heat, and top with chives or toasted seeds for texture that makes every spoonful count.
More pairings:
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