Zucchini Potato Soup

Creamy, comforting, and packed with wholesome veggies, this Zucchini Potato Soup is the ultimate cozy meal for any season. With tender zucchini, hearty russet potatoes, and a blend of aromatic garlic and onions, this luscious soup strikes the perfect balance of light and filling. Blended to silky perfection and enriched with creamy milk (or a dairy-free alternative), it’s a versatile dish that caters to various dietary preferences. A subtle touch of fresh parsley and optional parmesan cheese adds brightness and depth, making each bowl irresistibly fragrant. Ready in just 45 minutes, this easy one-pot recipe is ideal for busy weeknights or meal prep, serving up to four generous portions. Pair it with crusty bread for the perfect meal and savor every spoonful of this warming, veggie-forward delight!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 3 medium, chopped zucchini
• 2 medium, peeled and diced russet potatoes
• 4 cups vegetable broth
• 1 cup milk (or dairy-free alternative)
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons, chopped fresh parsley
• 0.25 cup, grated parmesan cheese (optional)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes, or until it becomes translucent.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the chopped zucchini and diced potatoes to the pot. Stir everything together and cook for 5-6 minutes to lightly soften the vegetables.

Step 5

Pour in the vegetable broth, ensuring the vegetables are fully submerged. Raise the heat to bring the mixture to a boil.

Step 6

Once boiling, lower the heat to a simmer. Cover the pot with a lid and cook for 20 minutes, or until the potatoes are tender.

Step 7

Turn off the heat and allow the soup to cool slightly. Use an immersion blender to puree the soup directly in the pot, or carefully transfer small batches to a blender. Blend until smooth.

Step 8

Return the pureed soup to low heat. Stir in the milk, salt, and black pepper. Cook for 2-3 minutes, stirring occasionally, until heated through.

Step 9

Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley and grated parmesan cheese, if desired.

Nutrition Facts

Serving size	2335.6 grams (2335.6g)

Amount per serving	% Daily Value*
Calories	1570

Total Fat 58.00g	74%
Saturated Fat 19.10g	96%
Polyunsaturated Fat 6.00g
Cholesterol 73mg	24%
Sodium 11179mg	486%
Total Carbohydrate 206.30g	75%
Dietary Fiber 24.70g	88%
Total Sugars 75.50g
Protein 64.10g	128%

Vitamin D 137IU	684%
Calcium 1348mg	104%
Iron 12mg	67%
Potassium 5595mg	119%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.6%

Protein: 16.0%

Carbs: 51.5%