I almost feel silly sharing this recipe, because it is such a simple recipe, and I feel it is one that anyone can make and figure out on their own. But then I thought to myself that even if people can figure it out on their own, they might not think about doing it. Or they might think it needs so many more ingredients to be flavorful.
But this simple zucchini soup relies on the flavor of the zucchini and the onions, predominantly, and it gives it a natural sweetness, and it is just such a pleasant soup to have, delicious both hot and cold, without the need for any herbs.
This soup recipe is vegan, gluten free, frugal, especially in the summer when you can buy dirt cheap zucchini, allergy friendly, and can easily be made paleo as well- see the bottom for variations for a paleo one.
This soup is terrific as is, or blended. And since it is made in a pressure cooker, it cooks incredibly quickly as well. Add a protein and you have a quick supper ready to go in under 10-25 minutes, including prep time. If you don’t use a pressure cooker it’ll take a bit longer but still pretty quick as long as you slice the potatoes thinly for quicker cooking.
You can have this recipe blended or unblended. I don’t even know which I prefer.
The zucchinis where I live are ae light green, but if you have darker green ones, don’t worry, it’ll be just as good and just end up a different color.
Ingredients
- 3 onions
- 2 tablespoons oil of choice
- 7 zucchini
- 3-4 potatoes
- 2.2 liters or about 9.5 cups water (or more if not using a pressure cooker)
- 1 tablespoon salt (or to taste)
- 1 teaspoon to 1 tablespoon soup mix (to taste)
- 1/2 teaspoon garlic powder (or to taste)
Instructions
- If you want to make this recipe as quickly as possible, heat up water in a kettle while preparing the rest of the ingredients.
- Slice or dice your onions thinly.
- Saute the onions in the oil using the pressure cooker or whatever pot you’ll be using to boil your soup.
- In the meantime, slice up your zucchini thinly, and slice up your potatoes thinly, so they cook quickly.
- Add the potatoes and zucchini to the pot, add the boiling water and half the salt.
- Bring to pressure if using a pressure cooker, and cook at pressure for 7-10 minutes. If not using a pressure cooker, bring to a rolling boil, then simmer covered for 20-25 minutes or until the potatoes are soft enough to stick a fork in them. You might need to add some more liquid at the end if using a regular pot to replace any water that boils off.
- Add the rest of the salt, soup mix, and garlic to taste.
- If desired, blend.
- Serve hot or cold.
- Enjoy!
Variations
- If making this paleo, substitute one to two of the cups of liquid with either chicken, beef, or vegetable stock and leave out the soup mix.
- To make this low carb, simply leave out the potatoes. If you want it creamier when blending, add some cauliflower or kohlrabi instead of the potatoes.
Do you make zucchini soup? What do you put in yours? Can you imagine a soup using these few ingredients can be flavorful enough? Does this look like a recipe you’d try?
