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!

Course Dinner

Cuisine American

Prep Time 10

Cook Time 45

Total Time 52

Servings 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