This website will not work correctly because some features are not supported by your browser.
To fix the problem, try updating your system software, or use a different browser.
40 min
|
easy
|
lactose-free,
Mediterranean diet,
paleo-friendly,
vegan
This creamy vegan zucchini potato soup is cozy, comforting, and still feels light enough for any night of the week.
It blends tender zucchini, hearty potatoes, and coconut milk for a velvety, dairy-free bowl that tastes rich and satisfying.
Nutritional yeast, smoked paprika, and herbs add a gentle, cheesy depth that makes this simple soup feel a little extra special.
Order the ingredients from your local store for pickup or delivery (US only).
You'll check out through Instacart.
When you purchase through this link, we'll receive a small fee at no extra cost to you.
Wash the zucchinis, then slice them into thin rounds or half-moons.
Peel and dice the potatoes into small, even cubes for faster, even cooking.
Chop the onion and mince the garlic.
Warm the olive oil in a large pot over medium heat.
Add the onion and cook until soft and translucent, about 5 to 7 minutes.
Stir in the garlic and cook until fragrant, about 1 minute, stirring often.
Add the diced potatoes, thyme, oregano, smoked paprika, salt, and black pepper.
Stir to coat the potatoes in the oil and spices.
Pour in the vegetable broth and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for 10 minutes.
Add the sliced zucchini, stir, and continue simmering until all vegetables are very tender, about 10 minutes more.
Stir in the coconut milk and nutritional yeast until the broth looks creamy and well blended.
Taste the soup and adjust salt or pepper if needed.
Turn off the heat and let the soup cool slightly for safer blending.
Use an immersion blender to puree the soup directly in the pot until smooth and velvety.
For an ultra-smooth texture, blend in batches in a countertop blender, then return the soup to the pot.
Rewarm the blended soup over low heat, stirring often, until gently steaming.
Serve hot with crusty bread, fresh herbs, or a squeeze of lemon for brightness.
| Energy | 333 | kcal |
|---|---|---|
| Protein | 9 | g |
| Total Fat | 21 | g |
| Carbohydrates | 31 | g |
| Dietary Fiber | 6 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
Post your review and pictures below! ⬇︎ Thanks for your review!
Cheri, Lincoln, NE: Very good recipe. I used frozen zucchini to cut down on prep time. I didn't have any nutritional yeast so left it out. It was still great!
: Glad it worked well with those easy swaps, Cheri!
Randall Rich, Burlington: My family loves zucchini soup and has been making it for decades. This recipe is similar to how we make ours, with the exception of lots of chopped onion, fresh celery and some chopped fresh spinach. No coconut milk, but I always add some chicken base and often a sprinkle of bouillon powder. I'm perplexed how so many soup recipes leave those two flavorings out. Maybe because I use homemade bone broth that its needed. But it turns a mediocre soup into fantastic.
: Your additions sound like a flavorful family version, Randall.
Diane, London: I added extra paprika and more pepper. And I used a little more coconut milk. Super easy and really good. Would make again.
: Glad you enjoyed it, Diane!
Please post your feedback and pictures here. We’d love to hear from you!
Get Ingredients →
