Creamy courgette & potato soup – vegan, parve

This wonderfully warming, fragrant courgette & potato soup is perfect for a cold day! Enjoy with hot buttered toast for a lovely lunch or supper.

Are you feeling the colder weather? I am. Brrrr. It’s definitely SOUP SEASON.

Nothing warms you up from the inside like a lovely hot bowl of soup, except maybe a lovely hot mug of soup. And there’s something about soup that’s wonderfully cosy and comforting too.

A warming bowlful of courgette soup

I first made this delicious courgette (zucchini) soup on Succot, to keep us warm in our Succah! It was so delicious that I was compelled to make another big batch, which provided an opportunity to take better notes on what went into it. I added a potato second time around too, which added a lovely smooth creaminess to the finished soup.

Seasoned to perfection

The seasonings and flavourings in this courgette and potato soup might look like a bit of a random mixture, but the final product is really wonderful! Zingy garlic and ginger, together with the heat from the harissa, make the soup fabulously warming and gorgeously fragrant, and the toasted sesame oil adds a marvellous depth to the flavour.

Ingredients for making creamy courgette soup

To make this delicious soup you will need a few fresh vegetables plus assorted store cupboard seasonings, specifically:

• Courgettes – called zucchini in the USA and other places
• Potato – gives this soup a wonderful creamy texture
• Garlic
• Fresh ginger – I like to keep a bag of chopped ginger in the freezer, so I can just grab what I need any time
• Harissa – just a touch, for a little warming chilli heat
• Olive oil – or use butter or ghee (clarified butter) if you don’t mind the dairy
• Vegetable stock
• Toasted sesame oil – adds a gorgeous flavour
• Soya sauce – better than salt, it adds depth of flavour and umami
• Milk or a non-dairy alternative

Courgette soup – a meal in itself!

Whilst it makes a great starter, personally, I would have a huge bowl of this with some thickly buttered toast and call it dinner. I really do LOVE soup! My daughter Kipper was quite keen to take some in a flask to school, but I had visions of it spilling everywhere, so to keep her teachers sweet we had it at home only. 

Treat yourself to a bowl of beautiful soup! You won’t regret it!
(And if you’re after more delicious soup recipes, why not follow my ‘Beautiful Soup‘ board on Pinterest?)

Courgette and potato soup FAQ

1. Is this soup suitable for vegans?
   This delicious potato and courgette soup completely vegetarian, and if you use a plant-based milk alternative (I like oat milk), then it’s also suitable for vegans.
   
2. Is courgette and potato soup gluten-free?
   This delicious soup contains no flour or grains, but it does use soy sauce for flavour which can contain gluten. Make sure to use tamari, which is gluten-free, rather than shoyu or standard soy sauce. This will ensure that this soup is suitable for celiacs and those with a gluten intolerance.
   
3. How should the soup be stored?
   Courgette and potato soup can be stored in the fridge for a couple of days. Allow it to cool completely then pack into an airtight container, or a bowl sealed with plastic wrap. Reheat thoroughly before serving.
   The soup can also be frozen for up to three months. Pour the cold soup into plastic storage boxes or heavy-duty zip-lock bags and close securely before freezing.
   
4. What should I serve with courgette and potato soup?
   If you are serving this soup as a starter, then you can add a few croutons, but really it needs no extra adornment! If the soup is the main part of your meal, I love it with some hot buttered toast. Try it with a slice of seeded sourdough or a nutty rye bread – delicious!

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📖 Recipe

Creamy courgette (zucchini) & potato soup

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This wonderfully warming courgette & potato soup is perfect for a cold day. Enjoy with hot buttered toast for a lovely lunch or supper.

5 from 1 vote

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Total Time 40 minutes mins

Course Soup, Starter

Cuisine British

Servings 4

Calories 229 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 large courgettes (approx. 800g/28 oz.)
• 1 large potato (approx. 350-400g/12-14 oz.)
• 1 tablespoon olive oil (or butter/ghee if you don't mind the dairy)
• 4-5 cloves garlic
• 1 tablespoon chopped fresh ginger root
• ¼ teaspoon harissa
• 600 ml hot vegetable stock
• 2 tablespoon toasted sesame oil, plus a little extra for drizzling
• 1 tablespoon soya sauce
• 200 ml milk or a non-dairy alternative

Instructions

 

• 2 large courgettes, 1 large potato
  Trim the courgettes and cut into 2cm (1 inch) chunks. Peel the potato and cut into large dice.
• 1 tablespoon olive oil
  Heat the oil/butter/ghee in a medium pan over a moderate heat. Add the courgettes and potato and cook, stirring occasionally, for 2-3 minutes.
• 4-5 cloves garlic, 1 tablespoon chopped fresh ginger root, ¼ teaspoon harissa
  Crush the garlic and add to the pan with the chopped ginger and the harissa. Mix well and continue to cook for a further 2-3 minutes.
• 600 ml (2 ½ cups) hot vegetable stock
  Add the vegetable stock to the pan. Stir, and bring to a gentle simmer. Cover and cook for 30 minutes.
• 2 tablespoon toasted sesame oil, plus a little extra for drizzling, 1 tablespoon soya sauce, 200 ml (1 cup) milk or a non-dairy alternative
  Add the toasted sesame oil, soya sauce and milk to the soup, then blend until smooth and creamy. Taste and adjust the seasonings if required.
• 2 tablespoon toasted sesame oil, plus a little extra for drizzling
  Serve hot, with a drizzle of toasted sesame oil on top.

Notes

Using olive oil and non-dairy milk will make this soup vegan and parve. I like oat milk but you can use your preferred alternative.

Nutrition

Nutrition Facts

Creamy courgette (zucchini) & potato soup

Amount per Serving

Calories

229

% Daily Value*

Fat

 

13

g

20

%

Saturated Fat

 

3

g

19

%

Cholesterol

 

5

mg

2

%

Sodium

 

891

mg

39

%

Potassium

 

746

mg

21

%

Carbohydrates

 

25

g

8

%

Fiber

 

3

g

13

%

Sugar

 

7

g

8

%

Protein

 

5

g

10

%

Vitamin A

 

601

IU

12

%

Vitamin C

 

37

mg

45

%

Calcium

 

90

mg

9

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword courgette, potato

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More delicious vegan soup recipes:

• Sweet & sour cabbage and tomato soup with rice
• Roasted butternut squash and red lentil soup
• Carrot and tomato soup with ginger and orange
• Mushroom soup with freekeh
• Spiced parsnip spinach soup with apple and turmeric from Tin and Thyme
• Spicy roast sweet potato and carrot soup from Utterly Scrummy
• Spicy butternut squash soup from Gingey Bites
• Spinach, chilli and fennel soup from Planet Veggie
• Spicy vegetable ‘noodle’ soup from Utterly Scrummy
• Spiced carrot, lentil and kale soup from Tinned Tomatoes