This creamy zucchini potato soup is the easiest and quickest soup recipe you can ever make! Packed with flavourful herbs and spices making it the perfect fall soup! Budget-friendly, low in calories and oil, and absolutely delicious!
I can’t be the only one who gets super lazy with fall season, and with that being said, I need something quick to make for dinner that can last me days. Soups are the best choice in this case since all you need to do is chop some veggies, throw them in a pot, add your favorite spices, add water and let the stove do the rest of the work for you!
Another reason why I love soups is you can customize your own recipes and make them healthier! This zucchini potato soup proves that you don’t need creamer or a variety of ingredients to make a delicious, healthy, and creamy soup! All you need is a handful of zucchinis, potatoes, onions, and a few teaspoons of spices for taste!
What you need to make this zucchini potato soup
All it takes to make this recipe is a zucchini, potato, onion, and a few teaspoons of spices. You can customize the amount if you are making this for more than two people. This recipe has two servings.
Ingredients
- Zucchini
- Potatoes
- Onion
- Olive oil
- Parsley
- Cilantro
- Thyme
- Nutmeg powder
- Ginger powder
- Paprika
- Chilli powder
- Chicken seasoning of choice (low sodium)
How to make zucchini potato soup
First, peel the onion and chop it as finely as you can. Set aside.
Peel the potatoes and cut them into quarters (wedges). Cut each quarter to five pieces and set aside.
Remove the seeds from the zucchinis by scoping the middle part using a tablespoon. Chop into medium-sized cubes and set aside.
Preheat a medium-sized pot, add olive oil, and minced onion. Sauté with constant steering over medium heat until tender and slightly caramelized.
Add chopped zucchini, potatoes, parsley, cilantro, thyme, nutmeg powder, salt, and other spices. Toss everything and cover the lid. Let it sauté for two minutes before adding water.
Add water, must cover the vegetable completely with water (by three inches at least). Bring to a simmer, cover-up, then lower the heat. Cook for 15 to 20 minutes or until the potatoes are soft and tender. (test with a fork).
Turn off the stove and let it cool for a few minutes.
Using an immersion blender, blend the vegetable with the broth until smooth and creamy with no chunks left!
Serve hot. You can add a drizzle of olive oil, Parmesan cheese, or any desirable toppings!
Can I use chicken/vegetable stock instead of plain water?
Absolutely! I recommend using high quality, low sodium chicken/vegetable stock for the best taste. If you choose to use chicken stock, you don’t need to add chicken seasoning or salt in case your stock is high in sodium.
More Cooking Tips
For a creamy and thick consistency, the water must decrease by three inches at the least. If the water is still covering the veggies you can turn the heat to its highest and let it boil for a few minutes until it’s not covering the veggies anymore.
You do not need to peel the zucchini for this recipe. Just scope out the seeds using a tablespoon.
What to serve with this soup?
This soup can pass for a whole meal and it’s good on its own. But if you wish to serve it with a side, the following recipes will make a great peer for this recipe.
Does this Zucchini Potato soup freeze well?
Yes! This soup recipe is freezable hence, ideal for meal prep. Store in an airtight container and freeze for up to two months. You can also store it in the fridge for no more than four days.
Other freezable soup recipes you may want to try:
Three Ingredient Split Peas Soup
Other Zucchini recipes you may want to try:
Grilled Zucchini and Bell Pepper Salad
Zucchini Potato Soup
Ingredients
- 2 zucchinis medium-sized
- 2 potatoes medium-sized, peeled
- 1 onion small-sized, peeled
- 1 tbsp olive oil
- 2 tbsp parsley minced
- 1 tbsp cilantro minced
- 1 tsp thyme leaves dried
- 1/2 tsp chicken seasoning of choice low-sodium
- 1/4 tsp nutmeg powder
- 1/2 tsp ginger powder
- 1/2 tsp Chilli powder
- 1/2 tsp paprika
- 1/2 tsp salt (or to taste) optional
Instructions
- Peel and mince the onion finely and set aside.
- Peel the potatoes and cut them into quarters (wedges). Cut each quarter to five pieces and set aside.
- Remove the seeds from the zucchinis by scoping the middle part using a tablespoon. Chop into medium sized cubes and set aside.
- Preheat a medium-sized pot, add olive oil, and minced onion. Sauté with constant steering over medium heat until tender and slightly caramelized.
- Add chopped zucchini, chopped potatoes, parsley, cilantro, thyme, nutmeg powder, salt, and other spices. Toss everything together, cover up with a lid and let it sauté for two minutes before adding water.
- Add water, must cover the vegetable completely with water (by three inches at least). Bring to a simmer, cover-up, then lower the heat. Cook for 15 to 20 minutes or until the potatoes are soft and tender. (test with a fork).
- Turn off the stove and let it cool for a few minutes.
- Using an immersion blender, blend the vegetable with the broth until smooth and creamy.
- Serve hot. You can add a drizzle of olive oil, Parmesan cheese or any desirable toppings!
Notes
