This potato and zucchini soup is super filling, loaded with green veggies, easy to make in 45 minutes, and you only need one pot! Naturally vegan, gluten-free, and oil-free, this dish is a summer staple!
Why You'll Love This Soup
This vegan zucchini potato soup is a delicious way to enjoy summer squash, plus it's loaded with green vegetables like zucchini (AKA courgette), 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 super filling and satisfying.
Whether you're trying to use up an abundant harvest of zucchini from your garden or you found zucchini on sale at the market, this potato and zucchini soup is a great way to enjoy it. The recipe is very simple to make in one pot and it's ready to eat in 45 minutes. Serve it with crusty slices of bread for dipping and a big salad for an incredibly tasty meal!
Ingredients & Substitutions
Here's a list of the main ingredients + substitutions if you need them.
- Zucchini - Yellow squash, cubed pumpkin, chopped green cabbage, or cubed butternut squash can be used instead of zucchini.
- Potato - I used russet potatoes because they're inexpensive and I love how they break down and naturally thicken the soup, but you could also use gold potatoes, red potatoes, or sweet potatoes. If you don't have potatoes, gnocchi (I like the vegan frozen cauliflower gnocchi from Trader Joe's) or pasta (fusilli, elbows, or orecchiette) could be used too.
- Green Peas - You could substitute edamame, chickpeas, great northern beans, or cannellini beans if you don't have green peas.
- Spinach - Thinly sliced kale, swiss chard, or beet greens can be used instead of spinach. Also, you can use fresh or frozen spinach.
- Dried Parsley - I used dried herbs because it's convenient, but fresh herbs add so much flavor! If you have fresh parsley, add it at the end so it keeps its bright green color.
How to Make Potato Zucchini Soup
In a large pot, saute the onions and celery until soft. Add the garlic and dried seasonings and let it cook for a few minutes to toast the spices (Photo 1). Next, add the chopped zucchini, potatoes, broth, and water to the pot and bring it to a simmer (Photo 2).
Reduce the heat and let it cook until the potatoes are fork-tender (Photo 3). Lastly, stir in the green peas, spinach, and lemon juice and let it cook just until it's warmed through (Photo 4). Garnish with chives before serving.
Serving Suggestions
I like to serve the 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.
Expert Tips
- You don't need to peel the potatoes or zucchini 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.
FAQ
Yes, a russet potato is perfect for soup! They are hearty and creamy and naturally break down and thicken the soup while it cooks.
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. You don't need to peel the skin first. The skin is edible and it adds more fiber to the soup.
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.
Storage & How To Reheat
Refrigerate It: Store the zucchini and potato soup in an airtight container in the fridge and it will stay fresh for 3-4 days.
Freeze It: Put the soup in an airtight freezer-safe container and you can freeze it for up to 2-3 months
Reheat From the Freezer: 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 with the following instructions.
Reheat From the Fridge: Transfer the soup to a bowl and you can warm it up in the microwave for 1-2 minutes, or you can reheat it in a small saucepan on the stovetop over medium heat until it's warmed through. If it's too thick you can add 1-2 tbsp of broth or water to thin it out.
Potato Zucchini Soup
Equipment
- 6-Quart Dutch Oven or Stock Pot
Ingredients
- ½ cup vegetable broth or water (to saute)
- 1 medium yellow onion diced
- 2 medium celery stalks
- 6 medium garlic cloves
- 1 tbsp Italian seasonings
- ½ tsp dried parsley
- 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
- 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, 1 tbsp Italian seasonings, ½ tsp dried parsley, ½ tsp salt, and ½ tsp black pepper and cook for 2 minutes to toast the spices.
- Add the chopped zucchini, potatoes, 4 cups 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 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 minutes or until the spinach is warmed through.
Notes
- You don't need to peel the potato or zucchini before adding them to the soup.
- Add the spinach and peas towards the end so they 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.
- Store leftover soup in an airtight container in the fridge for 3-4 days or you can freeze it for a future meal.
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.
Thank you, Tamara! I'm so glad you and your son enjoyed it!