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Two bowls of roasted zucchini and potato soup.
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Roasted Zucchini and potato soup

Roasted zucchini and potato soup- a light vegan soup made with a handful of basic ingredients. If you like dishes with simple and comforting flavors-this creamy zucchini soup recipe is a must try.
Course Soup
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 5
Calories 134kcal

Equipment

  • Oven
  • Cooking pot

Ingredients

  • 1 medium-sized zucchini around 4 cups of chopped zucchini
  • 2 small potatoes around 1 cup peeled potato cubes
  • 1 medium-sized yellow onion roughly sliced
  • 3-4 large garlic cloves
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried basil
  • ½ teaspoon red chili flakes
  • ½ teaspoon crushed black pepper adjust to taste
  • Salt to taste
  • 1.5 tablespoons olive oil
  • 5 cups vegetable stock or as required to get the desired consistency

Instructions

  • Put potato cubes, sliced onion, and garlic cloves in a large bowl. Add around 1 tablespoon olive oil, salt, pepper, dried basil, and rosemary. Toss.
  • Put zucchini cubes in another bowl. Add around ½ a tablespoon of olive oil and salt.
  • Spread the vegetables on baking trays lined with baking sheets. You can bake the vegetables in separate baking sheets one by one. Or, together on the same tray.
  • If baking separately, bake potatoes in a preheated oven at 200°C (400°F) for around 30 minutes or until the potatoes are nicely cooked and get golden brown edges. Zucchini is needed to be baked at 200°C (400°F) for around 25 minutes or until its edges turn brown.
  • Else, if baking together, bake potatoes for around 10 minutes, and then add zucchini. Bake them together for another 25 minutes or until the vegetables are roasted well.
  • Boil vegetable stock in a pot. Add roasted potatoes, onion, zucchini, garlic pulp, and red chili flakes. Mix everything and cook for 1-2 minutes.
  • Blend with a hand blender until smooth and creamy. Check and adjust the seasoning.
  • Pour into serving bowls. Add some olive oil, crushed pepper, and chili flakes on top. Enjoy!

Video

Notes

  1. You may make this soup without potatoes too.
  2. I baked potatoes and zucchini separately as my baking tray was not big enough to bake them all together. You can half-bake the potatoes, onion, and garlic then add zucchini to the same tray and bake further.
  3. Instead of baking, you can also make this soup by sauteeing potatoes, onion, garlic, and zucchini in a pan.
  4. You can also use sweet potatoes instead of potatoes in this recipe.
  5. Feel free to add other seasonings of your choice.
  6. More, recipe tips and tricks are shared in the post above. Please follow them to make this recipe.

Nutrition

Calories: 134kcal | Carbohydrates: 22g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 953mg | Potassium: 510mg | Fiber: 3g | Sugar: 5g | Vitamin A: 643IU | Vitamin C: 26mg | Calcium: 29mg | Iron: 1mg