Freckled Potato Zucchini Soup

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This simple and satisfying flavor combination is a great way to enjoy potatoes, zukes, and onions from your garden or the farmers’ market. We serve this pretty soup with an open-face sandwich of whole-grain English muffins and fresh tomato slices, like the Kellogg’s Breakfast tomatoes shown in the picture.

vegan potato and zucchini soup

Freckled Potato Zucchini Soup

By June 25, 2014


  • 1/2 medium - onion, chopped
  • 3 lbs - potatoes, chopped
  • 3 lbs - zucchini, sliced
  • 4 cups - water
  • 4 cups - vegetable broth


  1. In a large soup pot over medium heat, sauté the onion until translucent, about 3-5 minutes. Add a little water as needed to prevent sticking.
  2. Add the rest of the ingredients, cover, and cook for 20 minutes, until the potatoes are tender. Use an immersion blender to puree the mixture until smooth. Salt to taste.

Nutrition Information

Nutrition (per serving): 175 calories, 85% calories from carbohydrates, 11% calories from protein, 4% calories from fat, 5.8g fiber.

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