This one-pot potato Zucchini Soup is a great option for a simple dinner that the whole family will enjoy on colder days. It takes less than 30 minutes to prepare and is packed with different nutrition and flavors, making this potato zucchini soup quite satisfying!

You also enjoy Potato Leek Soup, Vegan Cabbage Soup,  Vegan White Bean Soup, Jamaican Pumpkin Soup Pureed.

Soups and stews are a staple in many cultures, from the poorest to most well-off, and they have been eaten in many different ways since ancient times.

Soups are one of the most delicious as well as easy recipes you can make. They can be made in one pot, which means you don’t have to clean many dishes afterward, and they can be made with any type of meat, vegetables, grains, or pulses.

Nowadays, soups are excellent comfort food for the winter months, but nothing prevents us from having a great soup at any time of year.

Get ready to enjoy the most delicious potato soup you’ve wanted!

This hearty, veggie potato soup will pleasantly surprise your taste buds. That is stuffed with potato chunks, zucchini, carrots, bell peppers, and stalks of celery that melts in your mouth.

This traditional potato soup is perfect for the colder months! You’re sure to appreciate how simple this recipe is to prepare. This stew’s rich, hearty, and savory nature is its best feature.

Even if you’re not vegan or plant-based and you’re looking for meatless Monday or Veganuary recipes, this is a must-try!

Beautiful Potatoes!

Potatoes are tubers that may be eaten throughout the year and are widely available around the world. They are simple to grow, nutrient-dense, and make delicious dishes. Potatoes should be a staple in your pantry at all times. Potatoes may be used in various dishes, so you won’t get bored eating them every day. They’re useful when you’re bored with meaty foods, as well as when you’re weary or lazy.

To make this stew, you can use any type of potatoes you have on hand: red, golden, russet, or whatever. I wouldn’t use sweet potatoes here because I think it would take the meal in a very other direction.

Why Will You Love This Potato Zucchini Soup?

This is going to be one of your go-to winter dinner recipes because:

  • It is quick and easy to make.
  • It is packed with flavor, veggies, and nutrition.
  • It is vegan and gluten-free.
  • It is budget-friendly

How to Make Potato Zucchini?

This potato soup recipe is quite simple and easy to prepare. It will come in less than half an hour in your bowl. You’ll just require the following ingredients and steps to follow:

Ingredients for potato zucchini soup in a bowl

Ingredients

  • Potatoes – for the potatoes I prefer to use Yukon Gold for its creamy and butter flavor, it also holds up well when cooked for long. Also, red-skinned potatoes are my next best bet for a hearty and flavorful potato. Avoid Russet potatoes which tend to dissipate when boiled for long, they are best baked., peeled, and cut into cubes
  • Avocado or olive oil – these are my favorite oils, coconut oil and grapeseed oils are also great natural oils to use in cooking this soup. For oil-free soup, just saute your vegetables in about 1/2 cup of water. Then proceed. 
  • Onion – you can use white or yellow onions for this recipe.
  • Garlic – 3 cloves of garlic are great, 5 cloves for garlic lovers.
  • Green onions – adds an extra boost of flavor, you can also add extra for garnish.
  • Celery – always tastes great in soups, has a lovely savory flavor.
  • Red bell pepper – gives a lovely sweet flavor that balances the savory flavors of the soup.
  • Zucchini – neutral flavor of the zucchini is great to soak up all the flavors of the soup and add extra healthy low-carbohydrate, low-calorie nutrients.
  • Carrots – adds lovely sweet flavor plus extra betacarotene along with the red bell pepper, betacarotene is great for skin, hair, nails, and boosting the immune system.
  • Fresh herbs – I used thyme but you can use basil, oregano, parsley, rosemary.
  • Vegan bouillon cubes – or 4 cups vegetable broth plus salt to taste. sold at health food stores or online.
  • Italian seasoning, Onion Powder, Garlic Powder, Cayenne Pepper – Add these seasonings to your soup and you will be amazed at how the flavor pops.
  • Salt – I used Himalayan pink salt

Directions 

  1. Heat olive oil in a large saucepan over medium-high. Add onion and cook until soft, about 2 minutes.
  2. Stir in garlic, green onion, bell pepper, celery, carrot, potato, zucchini, and fresh herbs; cook for another minute, stirring constantly.
  3. Add vegan bouillon, water,  Italian seasoning, onion powder, garlic powder, and bring to a boil.
  4. Reduce heat to simmer until vegetables are tender, about 15 minutes or until the potatoes are tender.
  5. Add cayenne pepper and salt to taste.
  6. To thicken, mash some of the potato cubes.

Serving Suggestions

This potato stew is quite hearty on its own, but here are some tasty side dishes to serve alongside potato stew:

How To Store Potato Zucchini Soup?

Make-Ahead: This Potato Zucchini Soup recipe is ideal for making ahead because the flavors will improve with time!

Refrigerate: Keep leftover stew refrigerated in an airtight container for up to a week.

Freezing: This Potato Zucchini Soup can be frozen for up to 3 months in an airtight container. Thaw in the refrigerator overnight before reheating.

Reheating: Reheat leftovers over medium heat in a saucepan. Because the stew might be thick as it cools, you may have to add a dash of stock or water to thin it up. Cook, occasionally stirring, over medium flame until thoroughly cooked. Season with extra spices to your taste if needed, then serve!

Substitutions and Variations  

This Potato Zucchini Soup can be made with anything you have on hand, making it ideal for family dinners.

  • Mix it up with your favorite vegetables! Mushrooms, peas, sliced parsnips, or squash can be added.
  • Add in some greens. The last-minute cooking is an excellent time to add leafy greens, like spinach or baby kale.
  • Try adding chickpeas, pinto beans, brown or green lentils for a heartier potato soup full of flavor, texture, and nutrition.
  • If you do not have fresh herbs, you can also use dried herbs.
  • Additionally, you can simply alter the flavor profile of this stew by adding paprika, cinnamon, or even a dash of ground ginger or cumin!
  • Add a sprinkle of red pepper flakes to the pot or each serving of this vegetable stew for an extra kick.

Recipe Notes

  • If you change the ingredients and add additional veggies or beans, be sure to adjust the cooking time and amounts of broth so that you can achieve the appropriate consistency and taste.

 Other Vegan Soups To Prepare

  1. Turnip And Potato Soup
  2. Vegan Black-Eyed Pea Soup
  3. Kabocha Squash Soup
  4. Vegan Zuppa Toscana Soup
  5. Instant Pot Cabbage Soup
potato zucchini soup

Let me know if you prepare this delicious potato stew! Share your thoughts in the comments. Everyone who reads your thoughts and experiences benefits, including us!

If you enjoyed this post about Potato Zucchini Soup and would love to see more, join me on YoutubeInstagramFacebook & Twitter!

Get discounted copies of my cookbook here.

Fortunately, because of the Ads on our website, readers and subscribers of Healthier Steps are sponsoring many underprivileged families.

 

Categories

Nutrition

(Per serving)
  • Energy: 138 kcal / 577 kJ
  • Fat: 1.5 g
  • Protein: 3.7 g
  • Carbs: 28.1 g

Cook Time

  • Preparation: 20 min
  • Cooking: 30 min
  • Ready in: 50 min
  • For: 6 Servings

Ingredients

Instructions

  1. Heat olive oil in a large saucepan over medium-high. Add onion and cook until soft, about 2 minutes.
  2. Stir in garlic, green onion, bell pepper, celery, carrot, potato, and thyme; cook for another minute, stirring constantly.
  3. Add vegan bouillon, water, Italian seasoning, onion powder, garlic powder, and bring to a boil.
  4. Reduce heat to simmer until vegetables are tender, about 15 minutes or until the potatoes are tender.
  5. Add cayenne pepper and salt to taste.
  6. To thicken, mash some of the potato cubes.
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.