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creamy zucchini potato soup
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Creamy Zucchini Potato Soup

This soup is an easy, one pot soup with zucchini, potatoes, cauliflower and onion. Comes together in a snap!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: dinner
Cuisine: American
Keyword: healthy soup, potato soup, potato zucchini soup, soup
Servings: 6 bowls
Calories: 200kcal
Cost: $20

Equipment

  • 1 large baking sheet or baking dish
  • 1 large blender
  • 1 knife
  • aluminum foil

Ingredients

  • 1 large zucchini diced
  • 2 large gold potatoes peeled and chopped
  • ⅓ cup cauliflower florets
  • ½ a yellow onion halved
  • 5 garlic cloves with the tops sliced off (skin on)
  • 2 tbsp olive oil
  • 1 large pinch salt
  • 1 large pinch pepper
  • 13 oz coconut milk
  • 1½ cups low sodium chicken broth or vegetable broth
  • 1½ cups water

Instructions

  • Preheat the oven to 400°F. To a baking sheet or dish, add the chopped potato, onion, cauliflower, zucchini, and garlic. Drizzle on the olive oil and massage it into the vegetables with your hands. Add a pinch of salt and pepper.
    2 large gold potatoes, ⅓ cup cauliflower florets, ½ a yellow onion, 5 garlic cloves, 2 tbsp olive oil, 1 large pinch salt, 1 large pinch pepper, 1 large zucchini
  • Cover the pan or dish with foil and roast the vegetables for 30 minutes. Then remove the foil and continue roasting for 10 minutes. Remove from the oven and let cool for 5 minutes.
  • Add the vegetables to a blender (squeeze the garlic out of its skin first) and pour in the broth, coconut milk and water. Cover the blender and pulse the soup on high until it is nice and smooth. Give it a taste test and add more salt if preferred.
    13 oz coconut milk, 1½ cups water, 1½ cups low sodium chicken broth
  • Pour the soup into a bowl and enjoy! Add toppings if preferred. Pictured here are pine nuts, prosciutto and chopped greens.