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two bowls of zucchini soup with two gold spoons

Zucchini Potato Soup (Vegan & Dairy-Free)


  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Diet: Vegan

Description

This easy Zucchini Potato Soup is made with only a few ingredients. It’s a light and satisfying recipe that is also vegan and dairy-free.


Scale

Ingredients

  • 1 medium zucchini, chopped
  • 2 red potatoes, cut into quarters
  • ½ onion, chopped
  • 3 cups reduced-sodium broth
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • ¼ cup cashew cream (you can substitute heavy cream or yogurt, if you prefer)

Instructions

  1. In a large saucepan, combine the zucchini, potatoes, onion, broth, salt, and pepper.
  2. Bring to a boil, place a lid on the pot, and reduce the heat to low. Simmer for 15 minutes, or until the potatoes are fork tender.
  3. Turn off the heat and use a hand immersion blender to blend the soup to a smooth consistency.
  4. Stir in the cashew cream and serve hot.

Notes

INSTANT POT DIRECTIONS: Combine the zucchini, potatoes, onion, broth, salt, and pepper in the base of a 6-quart Instant Pot. Lock on the lid and set the time to 6 minutes on high pressure. When the cooking time is up, let the pressure come down naturally for 10 minutes. Then, use the quick release and remove the lid. Use a hand immersion blender to blend the soup to a smooth consistency. Stir in the cashew cream and serve hot.

  • Category: Soups
  • Method: Stovetop or Pressure Cooker
  • Cuisine: Healthy

Keywords: vegan zucchini soup, dairy free soup, healthy zucchini recipe

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