Description
Creamy, cozy, and naturally dairy-free, this super simple Zucchini and Potato Soup blends tender potatoes, zucchini, and herbs into a comforting bowl of plant-based goodness. Ready in under 30 minutes and perfect for lunch, dinner, or freezing for later!
Ingredients
- 1 tablespoon olive oil
- 1/2 large onion, chopped
- 1 small carrot, chopped
- 4 cloves garlic, minced
- 2 medium zucchini, chopped
- 1 large russet potato, diced
- 1 tablespoon Italian seasoning
- 4 cups vegetable broth
- 1 (14-ounce) can cannellini beans
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- Fresh lemon juice to taste
- Optional toppings: fresh parsley, chives, vegan sour cream, or croutons
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrot, and garlic and cook for 5-7 minutes until softened.
- Add the zucchini and potatoes and sauté for another 5-7 minutes, stirring occasionally.
- Add the Italian seasoning, salt, and black pepper and cook for 1 minute.
- Pour in the vegetable broth and add the cannellini beans.
- Bring the soup to a boil.
- Reduce the heat, cover, and simmer for 15 minutes or until the potatoes are fork-tender.
- Use an immersion blender to purée about half of the soup, leaving some chunks for texture.
- Add fresh lemon juice and adjust the seasoning to taste.
- Serve with your favorite toppings.
Notes
- Nutritional information is only an estimate.
- If the potatoes begin sticking to the pot, add a splash of water.
- For a simple variation, stir in peas, spinach, or kale.
- This soup freezes well for later.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups and Stews
- Method: Stovetop
- Cuisine: Italian