Creamy Zucchini and Potato Soup

Course: Soup

Cuisine: American

Keyword: Zucchini and Potato Soup

Cook Time: 30

Total Time: 30

Servings: starter or 2 main servings

Calories: 110kcal

Author: Eva Marie

This easy zucchini and potato soup is creamy, vegan, and ready in under 30 minutes. A healthy and affordable comfort meal perfect for lunch or dinner.

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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