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The soup in a bowl topped with croutons, cream and parmesan cheese.
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Potato Zucchini Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This creamy Potato Zucchini Soup is a healthy comfort meal that is quick and easy to make. It is creamy and delicious, gluten-free and vegan, perfect for a light lunch or dinner, and meal prep for the week.

Servings: 6 servings
Author: Helena
Ingredients
  • 1 leek, rinsed and chopped
  • 2 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 medium zucchini, ends trimmed and chopped
  • 2 (500g) large russet potatoes, peeled and chopped
  • 4 cups vegetable stock
  • sea salt and ground black pepper to taste
  • Topping (optional) chopped parsley, cream, croutons and parmesan (vegan if needed)
Instructions
  1. Heat the oil in a large soup pot and sauté the leeks until soft, for about 5 min, stirring often. Add the garlic and sauté for another minute or until fragrant.

  2. Add the chopped zucchini, the stock and potatoes to the pot and bring to a simmer. Simmer the soup for about 20 minutes or until the zucchini and potatoes are soft and cooked through.

  3. Take the soup off the heat and mix until smooth using an immersion blender. If the soup is too thick add a little more vegetable broth or water. Salt and pepper to taste.
 Top with a drizzle of cream, some croutons, parmesan and parsley.