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!
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.
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).
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.
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.
Frequently Asked Questions
Yes, a russet potato is perfect for soup! They are hearty and creamy and naturally break down and thicken the soup while it cooks.
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.
No, you don't need to soak the potatoes first.
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.
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.
- 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?
Potato Zucchini Soup
- 6-Quart Dutch Oven or Large Soup Pot
- 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
- 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.
- Store leftover soup in an airtight container in the fridge for 3 days or you can freeze it for 2-3 months.