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Home » Entree » Potato Zucchini Soup

Potato Zucchini Soup

By Stacey Homemaker on July 11, 2023 2 Comments

This post may contain affiliate links. Please read my disclosure.
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This potato zucchini soup is an easy and tasty way to eat more veggies! It's loaded with green veggies, plant-based protein, creamy potatoes, and you only need one pot to make it!

A white bowl filled with soup and a spoon is next to a plate of bread and a lemon on a gray background.

Zucchini is a delicious vegetable that is so versatile! While it's delicious simply roasted or grilled with salt and pepper, it can also be used to make zucchini avocado grilled cheese sandwiches, lemon tahini zucchini salad, and zucchini pizza bites.

Now that zucchini (aka courgette) is available year round and not just during the summer, I'm always looking for new ways to enjoy it. Did you know that zucchini is delicious in soup too?!

This zucchini potato soup is loaded with green vegetables like zucchini, spinach, celery, and protein-rich green peas. I love this meal because it's light, fresh, and loaded with everything green, but the tender chunks of creamy russet potatoes make it feel super filling and satisfying.

Contents hide
Why You'll Love This Soup
Ingredients & Substitutions
How to Make the Recipe
What Goes With It?
Frequently Asked Questions
How To Store It
Expert Tips
Want More Vegetable Soup Recipes?
Potato Zucchini Soup

Why You'll Love This Soup

  • The soup is easy to make in one pot! (We love one pot meals around here!)
  • You can have a delicious dinner on the table in about 1 hour.
  • Green peas are a good source of plant based protein!
  • This soup is an easy way to eat more green vegetables!
  • The recipe makes a large portion, so you'll probably have leftovers. YAY!

Ingredients & Substitutions

Here's a list of the ingredients + substitutions if you need them.

  • Onion, Celery, Garlic - This is the base of the recipe. You can use your favorite type of onion. If you don't have fresh garlic, you can substitute 1 teaspoon dried garlic.
  • Dried Seasonings - Italian seasonings, parsley, and chili pepper flakes add so much flavor to this recipe.
  • Zucchini - You can also use yellow squash, chopped green cabbage, or cubed butternut squash instead of zucchini. 
  • Potato - I used russet potatoes because they're inexpensive and I love how they break down and naturally thicken the soup as it cooks, but you could also use gold potato, red potato, or sweet potato. If you don't have a potato, gnocchi (I like the vegan frozen cauliflower gnocchi from Trader Joe's) or pasta (fusilli, elbows, or orecchiette) could be used too.
  • Broth - I used a low-sodium vegetable broth so I could control how much salt is added. I've also made the soup with mushroom broth and it turned out great.
  • Green Peas - I used frozen peas because I almost always have a big bag from Costco in the freezer. (They're a good source of plant-based protein and so easy to add to soups or pasta!) Canned peas are great too. You could substitute chickpeas, great northern beans, or cannellini beans if necessary. 
  • Spinach - You can use fresh or frozen greens. Thinly sliced kale, swiss chard, or beet greens can be used instead of spinach.  
  • Lemon - Fresh lemon juice brightens the flavor of the broth!

How to Make the Recipe

In a large pot, saute the onions and celery until soft. Add the minced garlic and dried seasonings. (Photo 1). Next, add the chopped zucchini, potatoes, broth, and water to the pot and bring it to a simmer (Photo 2). 

A collage of photos showing how to make the recipe in 4 easy steps.

Reduce the heat and cook it until the potatoes are fork-tender (Photo 3). Lastly, stir in the green peas, spinach, and lemon juice and cook it until it's hot all the way through (Photo 4). Garnish with chives before serving. 

A white pot filled with soup with a wooden spoon sitting on a gray background.

What Goes With It?

I like to serve the potato zucchini soup with a couple of toasted slices of no-knead whole wheat bread for dipping and a big salad drizzled with vegan ranch dressing on the side. Any of the following recipes would also be delicious side dishes to go with the soup.

  • Roasted Maple Dijon Brussel Sprouts
  • Vegan Caprese Sandwich
  • TTLA Sandwich
  • Roasted Garlic Radishes

Frequently Asked Questions

Are russet potatoes good for soup?

Yes, a russet potato is perfect for soup! They are hearty and creamy and naturally break down and thicken the soup while it cooks.

Can I leave the skin on the potato?

Yes, you can leave the skin on the potato. It's just extra fiber! You don't need to peel the potato first unless it's a texture issue for you.

Should you soak potatoes before making soup?

No, you don't need to soak the potatoes first.

How do you cut zucchini for soup?

For this soup recipe, the zucchini needs to be chopped into small pieces. I like to slice the zucchini into ½" thick rounds and then cut each slice into quarters.

A hand dipping a piece of bread into a white bowl filled with soup on a gray background.

How To Store It

Store the leftover potato and zucchini soup in an airtight container in the fridge for 3 days or you can freeze it for 2-3 months. 

When you're ready to defrost it, take the container out of the freezer and put it in the fridge to defrost for 24 hours. Then you can reheat it in the microwave or on the stovetop.

Expert Tips

  • You don't need to peel the zucchini or potato before adding them to the soup. The skins are just extra fiber!
  • Add the spinach and peas towards the end (not when you add the zucchini and potato) so they both stay bright green and the peas keep their slightly firm texture. 
  • To give the soup a creamier texture, you can blend one cup of the soup and then stir the puree back in. 

Want More Vegetable Soup Recipes?

  • Bok Choy Miso Soup
  • Vegan Cabbage Soup
  • 10 Vegetable Soup
  • Lemon Vegetable Orzo Soup

Potato Zucchini Soup

This potato zucchini soup is an easy way to eat more veggies! It's loaded with green veggies, plant-based protein, creamy potatoes, and you only need one pot to make it!
4.86 from 7 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 52 minutes minutes
Servings: 6 servings
Calories: 151kcal
Author: Stacey Eckert

Equipment

  • 6-Quart Dutch Oven or Large Soup Pot

Ingredients

  • 1 medium yellow onion diced
  • 2 medium celery ribs
  • 6 medium garlic cloves
  • 1 tbsp Italian seasonings
  • ½ tsp dried parsley
  • ¼ tsp chili pepper flakes add more to taste
  • ½ tsp salt add more to taste
  • ½ tsp black pepper
  • 4 cups zucchini (2 medium zucchini)
  • 4 cups russet potatoes peeled and diced (6 small or 2 large)
  • 4 cups vegetable broth
  • 1-2 cups water
  • 1 cup green peas frozen or canned
  • 8 oz frozen spinach
  • 3 tbsp fresh lemon juice
  • 1 tbsp chives

Instructions

  • In a large dutch oven over medium heat, saute the diced onion and celery until soft.
  • Add the minced garlic, Italian seasonings, dried parsley, chili pepper flakes, salt, and black pepper and let it cook for a few minutes.
  • Add the chopped zucchini, potatoes, vegetable broth, and 1 cup water (enough to cover the vegetables) and bring it to a simmer. Reduce the heat to medium, cover the pot, and let it cook for 20-30 minutes or until the potatoes are tender.
  • Stir in the frozen spinach, green peas, and 3 tbsp lemon juice. Let it cook for about 5-10 minutes. Garnish with chives.

Notes

  • Store leftover soup in an airtight container in the fridge for 3 days or you can freeze it for 2-3 months. 

Nutrition

Serving: 1cup | Calories: 151kcal | Carbohydrates: 32g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 906mg | Potassium: 917mg | Fiber: 6g | Sugar: 7g | Vitamin A: 5206IU | Vitamin C: 39mg | Calcium: 111mg | Iron: 3mg
Tried this recipe?Please rate it and leave a comment below if you have any feedback! If you post a picture on Instagram, please tag @Stacey_Homemaker and use the hashtag #StaceyHomemaker so I can see your delicious creation!

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    Pesto Quinoa Stuffed Tomatoes

Reader Interactions

Comments

  1. Tamara Berg

    September 20, 2020 at 2:04 pm

    5 stars
    Made this today and what a delicious flavorful soup my teenage son even loved it - he was a little skeptical due to the predominantly green color but asked for a second bowl.

    Reply
    • Stacey Homemaker

      September 21, 2020 at 10:22 am

      Thank you, Tamara! I'm so glad you and your son enjoyed it!

      Reply

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