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overhead shot of zucchini potato soup in a white bowl with zucchini strips on top

Creamy Vegan Zucchini Potato Soup {easy, 5 ingredients}

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


  • 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


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


  • 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

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