Zucchini cream soup

Zucchini cream soup

5 from 4 votes
Recipe by Tara Weaver Course: SoupCuisine: InternationalDifficulty: Easy


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Cooking time


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This zucchini cream soup is the perfect choice when you are looking for a light starter meal. Serve it with some pumpkin seeds to add the twist.

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  • 3 medium 3 zucchinis

  • 2 medium 2 potatoes

  • 1 medium 1 onion

  • 2 cloves 2 garlic

  • 6 cups 6 water

  • 2 tbsp 2 olive oil

  • to taste to taste salt

  • to taste to taste ground pepper


  • Slice the onion and garlic into small pieces and cut the zucchini into smaller pieces. Wash, peel and cut the potatoes into small cubes.
  • Heat the oil over a medium heat and add the onion, fry for 5 to 7 minutes until soft. Put the garlic in the pot and fry for half a minute, it is important not to burn it.
  • Add the zucchini to the pot and sauté briefly. Add the sliced potatoes, 4 cups of water and salt and pepper to taste.
  • Cook for 25 – 30 minutes or until the potatoes are soft.
  • Remove from the heat and use a stick blender to chop the vegetables into a creamy soup.
  • If it is too thick, add a little more water and return to the heat to boil.


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Tara Weaver
Tara Weaver

I’m Tara, and I’m not just a wife and mom who loves her family and pets. I’m an aspiring chef who’s passionate about food, crystals and sharing my experiences with everyone!