Creamy Vegan Zucchini Potato Soup {easy, 5 ingredients}

So satisfying, but still summery: my creamy vegan zucchini potato soup (the potatoes add creaminess, without cream!). The soup is vegan, gluten-free, and made with 5 ingredients!

The other day, I mentioned that I am enjoying hot porridge and hot soup for breakfast and lunch, respectively, despite the Texas heat. Afterwards, some of you tweeted or emailed, “What kind of soup?”

The answer: my easy, Vegan Creamy Zucchini Potato Soup!

Some soups are best left simmering for hours on end. I don’t make those kinds of soups, even in winter, unless they involve the convenience of a slow-cooker. I am just that impatient/lazy/distracted/hungry. Additionally, having anything cook all day in this heat & humidity makes me feel hotter! Nobody needs to feel hotter.

By contrast, this super-soup is ready in under half an hour, this minimal ingredient, easy-peasy soup fits my requirements.

A Great Way to Use Up Summer Zucchini Bounty

Another major bonus of this soup? It is an excellent way to use up your zucchini bounty without resorting to 100 batches of zucchini bread. (To be clear, I love zucchini bread, but one can only eat so many loaves!). These lovelies were brought by a friend:

Potatoes for Creaminess

This soup is a departure from the heavy, “loaded” potato soups that appear at Super Bowl parties. Rather, the potatoes serve to highlight the zucchini and create a velvety finish to the soup. It is equal parts light-fresh and cozy-filling (it gets chilly staying inside with the AC on!)..

Note that this humble, frugal soup boasts , too; not too shabby for quick, vegetarian meal.

Enjoy!

More Zucchini Recipes to Try (& Love!)

1. Vegan Almond Flour Zucchini Muffins (grain-free, oil-free)
2. Healthy Zucchini Oat Bread (oil-free, gluten-free, vegan)
3. Zucchini Oat Breakfast Cookies (vegan, gluten-free)
4. Coconut Flour Zucchini Cookies (grain-free, vegan)
5. Individual Zucchini Bread Baked Oatmeal (oil-free)
6. 4-Ingredient Zucchini Skillet Flatbreads {Grain-Free, Vegan, Easy}
7. Chickpea Flour Zucchini Muffins (oil-free, grain-free)
8. 3-Ingredient Zucchini Soccatas (chickpea flour omelets)
9. Coconut Flour Zucchini Brownies {oil-free, grain-free}

Creamy Vegan Zucchini Potato Soup {easy, 5 ingredients}

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• Author: Camilla
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 mins
• Yield: 6 servings 1x
• Diet: Vegan

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Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 pound potatoes (Gold or russet), peeled, cut into 1/2-inch cubes
• 3 pounds zucchini, trimmed, cut into small cubes
• 4 cups (1 L) water
• 2 teaspoons herbes de Provence or Italian herb blend
• fine sea salt & black pepper
• Optional: strips of zucchini, for garnish

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Instructions

1. Heat the oil in a heavy large saucepan over medium-high heat. Add onions; cook and stir 5 to 6 minutes until softened.
2. Add the potato, zucchini, and broth; cook and stir for 2 minutes.
3. Add the water, herbs,  and 3/4 teaspoon salt and bring to boil. Reduce heat to medium-low, cover, and simmer for 15 to 20 minutes or until vegetables are tender, about 15 to 20 minutes.
4. Purée soup in batches in a high-speed blender. Return puree to same pan. Cook and stir over low heat to warm through. Season with salt and pepper to taste. Garnish with zucchini strips, if desired.

Equipment

high-speed blender

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• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1/4 of soup
• Calories: 240
• Sugar: 3.9 g
• Sodium: 789 mg
• Fat: 14.3 g
• Saturated Fat: 6.8 g
• Carbohydrates: 15.7 g
• Fiber: 3.3 g
• Protein: 13.6 g
• Cholesterol: 30 mg

Keywords: 5 ingredients, 5 ingredient soup, vegan soup, egg-free, dairy-free, nut-free, grain-free, creamy vegan soup, zucchini, creamy zucchini potato soup