A steaming bowl of zucchini and potato soup, served with a slice of toasted bread and a crisp green salad, might just be the ultimate comfort meal. It’s warm, nourishing, and so easy to throw together on a weeknight, or for a cozy weekend lunch when you want something simple and satisfying.
Made with just a handful of humble ingredients, this recipe is budget-friendly, healthy, and naturally vegan. Even better? It comes together in under 30 minutes.
Why You’ll Love This Zucchini & Potato Soup
- Quick & Easy – Made with pantry staples in about 25 minutes
- Healthy & Plant-Based – Full of fiber, minerals, and phytonutrients
- Budget-Friendly – Zucchini and potatoes are inexpensive and accessible
- Customizable – Add lemon for brightness or herbs for extra depth
- Perfect Texture – Creamy without cream thanks to starchy potatoes
The Simplicity of Everyday Ingredients
There’s something beautiful about the way a few simple vegetables—zucchini, potatoes, and garlic—can come together to create something deeply flavorful and comforting. The addition of a spoonful of miso paste adds that gentle umami note that makes the soup taste like it simmered all day. And a squeeze of citrus at the end gives it just the right pop of brightness.
Fresh herbs like parsley, dill, or thyme bring everything into balance, though even dried herbs will work beautifully if that’s what you have on hand.
Why This Soup Is Good for You
- Zucchini is rich in water and fiber, supporting digestion and hydration
- Potatoes provide complex carbs and potassium for energy and balance
- Garlic has immune-boosting and anti-inflammatory properties
- Miso offers gut-friendly probiotics and umami flavor
- Fresh herbs are packed with antioxidants and flavor
- Naturally gluten-free, dairy-free, and plant-based
Creamy Zucchini and Potato Soup
Ingredients
- 3 cups water
- 2 medium zucchini sliced
- 2 small to medium potatoes peeled and diced
- 2 garlic cloves thinly sliced
- 1 tablespoon white or yellow miso paste
- 1 tablespoon chopped fresh herbs parsley, dill, or thyme, or ½ teaspoon dried mixed herbs
- Juice of ½ lemon or lime optional, but recommended
- Salt and pepper to taste
- Olive oil for drizzling (optional)
Instructions
Simmer the vegetables:
- In a medium pot, combine water, zucchini, potatoes, and garlic. Bring to a boil, then reduce heat and simmer for about 15–20 minutes, or until the vegetables are tender.
Add flavor:
- Remove from heat and stir in the miso paste until fully dissolved. If you're using dried herbs, add them now. If using fresh herbs, save them for just before blending.
Blend:
- Use an immersion blender to blend the soup directly in the pot until smooth and creamy. (Alternatively, carefully transfer to a blender in batches.)
Finish and season:
- Stir in the fresh herbs (if using) and add a squeeze of lemon or lime juice to brighten. Taste and adjust salt and pepper as needed.
Serve:
- Ladle into bowls and drizzle with a touch of good olive oil or add a dollop of yogurt for extra richness. Serve with crusty bread and a salad for a full meal.
Optional Add-Ins
- A handful of baby spinach or kale at the end for extra greens
- Toasted pumpkin seeds or croutons for crunch
Nutrition
You may also like:
DREAMY EGGPLANT PARMESAN
Roasted Tomato and Fresh Arugula Spaghetti
DELICIOUS VEGAN SOFRITOS
Discover more from A Nourished Life by Eva Marie
Subscribe to get the latest posts sent to your email.
