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creamy vegan zucchini soup

Prep Time 15 minutes
Cook Time 45 minutes
Servings 7 people


  • 2 cups white potato (chopped to inch cubes/about 1 medium potato)
  • 2-3 zucchinis (chopped to 1 inch pieces/ roughly 6 cups, skins left on)
  • 1 cup carrots (chopped= 6 small carrots)
  • 1 small white onion
  • 3 cloves garlic
  • 1/4 cup fresh basil
  • 1/4 cup fresh thyme
  • 1/4 cup fresh rosemary
  • 2 cups water (Potato water)
  • 2 cups vegetable broth
  • salt and pepper to taste


  • Start by chopping up all your veggies and bring a pot of water to boil. I ended up boiling my potato separately so I didn't have to simmer the soup for a long time just for the potato to cook- but if you want to throw everything in a pot, the potato will cook it will probably just have to simmer for longer.
  • Add the chopped potato to the boiling water and boil for roughly 10-15 minutes, or until the potato is soft. (Test by poking the potato with a fork- the fork should be able to pass through the chopped potato easily).
  • As the potato is boiling, heat 1 tsp of oil in a pan over medium heat. Add the onion and garlic and let sauté for a few minutes. Next, add the chopped zucchini and carrots. Add the herbs and the salt and pepper.
  • Add 2 cups of vegetable broth to the pot. At this point, your potato should be soft. Take 2 cups of the potato water and add it to the pot with the other veggies. Bring to a boil.
  • Drain any other water left over from the potato pot. Add the potato to the pot with everything else and reduce to a simmer. Simmer for 20-30 minutes, until the zucchini and carrots are soft.
  • Add the soup to a high-speed blender and blend until smooth.
  • Enjoy right away or freeze the soup for a later time.