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Home » Recipes » Soups

Celery Zucchini Soup

Published: Jul 30, 2019 · Modified: Oct 6, 2023 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · 10 Comments

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Cozy and warming, this celery zucchini soup with potato is perfect for an easy lunch or light dinner! Super easy to make, it uses basic ingredients and all simple steps to make a tasty bowl of goodness.

Love a veggie soup? Do check out my celery, leek potato soup and my carrot and sweet potato soup for another time!

celery zucchini soup in two white bowls next to small bowls of celery and herbs and a blue cloth.

Simple vegetable soups are always such a go-to for our family when the days become a little more chilly. This celery zucchini potato soup is the perfect combo of tasty veggies and heartier potato to make it a bit more filling.

Looking for more cozy soup recipes? Do have a peek at my butternut squash and apple soup, butternut squash wild rice soup and carrot parsnip ginger soup for the best comfort food bowls of flavorful veggies, and my light fragrant turmeric chicken soup too!

Love celery? You may like to see my celery apple soup for another lunch idea and my celery and cucumber smoothie as a fun breakfast option!

This recipe for celery zucchini soup was updated on 6 October 2023 with slight amendments to the recipe and new photos.

Jump to:
  • ⭐ Why this recipe is so good
  • 🍲 Ingredients
  • 📖 Swaps and variations
  • 🔪 Step by step instructions
  • 💭 Recipe tips and notes
  • 📋 Frequently asked questions
  • ❄️ Freezing Advice
  • 🥣 More tasty soups
  • 📖 Recipe
  • 💬 Comments

⭐ Why this recipe is so good

Uses basic ingredients. We cook up veggies most of us have on our weekly shopping list, along with pantry staples.

Zucchini celery soup without cream. We keep this soup a vegan celery soup by not using cream, and adding in non-dairy milk to make it creamy and delicious.

Quick and easy. No complicated steps, and this soup comes together fast on the stovetop!

🍲 Ingredients

individually labelled ingredients to make celery zucchini soup including potatoes, mixed herbs and vegetable stock.

All the ingredients and their quantities are set out in the recipe card below.

Some notes on a few of them:

  • Celery - I suggest to use plump light green stalks of celery without bruising. You can always add in a few of the celery leaves too if you like!
  • Zucchini - also known as courgette, pick a larger zucchini or two small zucchini (smaller tend to have more flavor). Slice off the ends and then roughly dice into chunks.
  • Potatoes - I like to use russet potatoes or you can use Yukon gold potatoes for making this celery potato soup.
  • Mixed herbs - choose a blend you like, but I do suggest to include thyme as it's always delicious in soup!

📖 Swaps and variations

Add more potato. If you like a very hearty thick soup, then add another small potato to the recipe.

Adjust with more vegetable broth. We all like our soups to a different consistency, so if you love a thinner soup, pour in a little more broth.

🔪 Step by step instructions

Making this zucchini celery soup is very simple, and we use basic easy to find ingredients, and all straightforward recipe steps.

All the instructions are set out in the recipe card below, but these photos should help guide you.

diced celery, zucchini and potato on a wooden chopping board labelled number one.

Step 1: Dice the veggies and potato

Remove any tough strings from the celery. Slice off the ends of the celery and zucchini, and dice along with the potato into small pieces (image 1). Personally I don't peel the potatoes, but you can easily do so if you prefer.

diced celery, zucchini, potato and dried herbs in a metal pot labelled number two.

Step 2: Cook the veggies

Heat olive oil in a pan, and add the garlic. Cook on a low heat for a few minutes, then add the diced celery, zucchini, potato and mixed herbs (image 2). Cook the veggies for 5 minutes, stirring occasionally.

celery, potato and zucchini in a metal pot with vegetable stock being poured in labelled number three.

Step 3: Add vegetable broth

Pour in the vegetable broth and bring to a boil. Reduce the heat, and cook the soup at a light simmer for 15 minutes (image 3). Make sure the potato is soft and fork tender, if not, cook for a few more minutes. Pour in the non-dairy milk and give it a good stir.

celery zucchini potato soup being blended in a pot with an immersion blender labelled number four.

Step 4: Blend the celery soup

Use an immersion blender to blend the soup, or transfer batches to a food processor and blend (image 4). Garnish with a swirl of olive oil, some fresh herbs and pumpkin seeds if you like!

💭 Recipe tips and notes

  • Roughly dice the celery, zucchini and potatoes. No need to have them all the same size as we blend this soup! Just don't have your potato pieces too large as they take the longest to cook.
  • Adjust quantities. If you love a more thick hearty soup, add in another small potato.
  • Check ingredients labels. For those using a store-bought vegetable stock, just check the ingredients to keep the soup gluten free if you have that dietary requirement.

📋 Frequently asked questions

Is this a vegan celery zucchini soup?

Yes, we use non-dairy milk so it's a celery soup without cream and therefore suitable as a vegan soup.

Do you peel potatoes for soup?

It's really down to preference as to whether you peel potatoes for soup or not. Personally I don't tend to as they give the soup a thicker heartier texture. But you can easily peel them if you prefer!

❄️ Freezing Advice

It's very easy to freeze this celery zucchini soup. Simply allow the blended soup to cool, then ladle into freezer-safe containers.

There's always a bit of a debate as to whether you can freeze soups that contain potato as they can turn very slightly gummy. Personally I find it fine and still tasty, but wanted to put it out there!

My low histamine readers will likely wish to be mindful that it is not advised to freeze food for an unnecessarily long time (SIGHI).

celery zucchini soup in two white bowls next to a blue cloth.

🥣 More tasty soups

If soup is all you want to eat right in the colder months, there are lots to choose from! Enjoy my parsnip and cauliflower soup, my cauliflower zucchini soup or these recent recipes:

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I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And please do leave a star rating ⭐⭐⭐ if you've tried the recipe!

📖 Recipe

celery zucchini soup in two white bowls next to a small bowl of celery and blue cloth.

Celery Zucchini Soup

Claire
This celery zucchini soup is cozy and warming, with lots of tasty veggies and potato. An easy lunch or light dinner with bread or crackers, or an appetizer for a main dinner meal in smaller portions.
5 from 6 votes
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Prep Time 10 minutes mins
Cook Time 27 minutes mins
Total Time 37 minutes mins
Course Appetizer, Dinner, Lunch, Main Dish, Soup
Cuisine American, British
Servings 3 servings
Calories 268 kcal

Ingredients
 
 

  • 1 tablespoon olive oil
  • 1 garlic clove minced or finely diced
  • 3 cups celery diced
  • 2 medium russet potatoes diced, or Yukon gold potatoes
  • 1 medium zucchini diced
  • 1 teaspoon mixed herbs
  • 2 cups vegetable broth
  • ½ cup non-dairy milk
  • salt to taste

Optional garnishes

  • 1 tablespoon olive oil
  • 1 teaspoon fresh herbs
  • 1 tablespoon pumpkin seeds

Instructions
 

  • On a low heat, drizzle olive oil into a large soup pot and gently cook the garlic for a few minutes. Tip in the diced celery, zucchini and potatoes, along with the mixed herbs and salt. Cook for 5 minutes, stirring occasionally.
  • Pour the vegetable broth into the pot and bring to a boil. Reduce the heat and cook on a light simmer for 15 minutes.
  • Pour the non-dairy milk into the pot and stir well. Use an immersion blender to blend the soup or transfer batches to a food processor.
  • Optional: garnish with a swirl of olive oil, fresh herbs and pumpkin seeds.

Notes

  • It is optional whether you peel the potatoes or not. Personally I don't as it gives a thicker soup, but you can easily peel if you prefer.
  • Make sure the potato is fork tender before you blend. Cook for a few more minutes if required.
  • You can either use an immersion blender or transfer batches to a food processor to blend.
  • Nutritional information is auto-generated and should be considered to be an estimate.
 
Swiss Interest Group, Histamine Intolerance
All ingredients in this recipe score a '0' on the SIGHI list with the exception of:
  • non-dairy milk has variable scores.
  • garlic, which scores '1'.
  • vegetable broth / stock varies depending on the brand used, and branded products are not rated on the SIGHI list so check the ingredients.
  • check that the mixed herbs that you use are low histamine herbs.

Nutrition

Calories: 268kcalCarbohydrates: 35gProtein: 7gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.003gSodium: 113mgPotassium: 1112mgFiber: 5gSugar: 6gVitamin A: 746IUVitamin C: 26mgCalcium: 128mgIron: 2mg
Tried this recipe?Mention @lowhistaminekitchen or tag #lowhistaminekitchen!
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Comments

  1. Ania says

    December 15, 2024 at 12:27 am

    5 stars
    Delicious soup, the only change I made was that I added 1 onion during the cooking process and at the end I added cayenne pepper on the top of the soup. Thank you so much! Also what herbs do you recommend we add?

    Reply
    • Claire says

      December 15, 2024 at 8:15 am

      Hi Ania, so lovely to hear you enjoyed the soup. With the herbs you could add something like parsley, thyme or oregano, or there are mixed herb blends (just check all the herbs are suitable for you). I tend to use whatever I have to hand at the time!

      Reply
  2. Natashja Klein says

    January 23, 2024 at 4:50 pm

    5 stars
    The soup is really delicious! I first grilled the vegetables in the oven and that made it extra tasty (I think). Also included some gluten-free chickpeas fusili! My visitors really loved the soup too!
    It’s easy, healthy and very tasteful

    Reply
    • Claire says

      January 23, 2024 at 5:13 pm

      So glad you and your guests enjoyed the soup Natashja! Love the idea of grilling the veggies first, I'll have to try it. Thanks so much for taking the time to comment 🙂

      Reply
  3. Mercedes says

    October 30, 2023 at 5:51 pm

    5 stars
    Just made this for the second time in a week, it's amazing! My husband was even shocked that he liked it lol. I made mine in the instant pot, still followed the directions exactly the same and still cooked for a full 15 minutes on high pressure, with quick release. It was perfect and going to be making this on repeat!

    Reply
    • Claire says

      October 30, 2023 at 6:11 pm

      So glad you both(!) like it Mercedes! Made me laugh that your husband was shocked, but love that you both enjoy it. I don't have an Instant Pot (yet) but glad to hear it works with that method too.

      Reply
  4. Patty Bliss says

    July 26, 2020 at 1:56 pm

    Thank you for posting your website, I have found it to be very helpful in navigating my histamine intolerance. Love this soup! I did play with it a little bit by adding cauliflower, herbs de provence with extra lavender and used coconut milk. Looking forward to cooking in the kitchen with you more!

    Reply
    • throughthefibrofog says

      July 26, 2020 at 8:56 pm

      So glad you like the website and the recipe! Adding cauliflower sounds really good - and made it a little thicker I'm guessing. I'll have to give that a try 🙂

      Reply
  5. Gary &Sarah Merrick says

    March 23, 2020 at 3:24 pm

    Great soup ! Thanks for your time & effort.

    Reply
    • throughthefibrofog says

      March 23, 2020 at 5:09 pm

      So glad you like it! It's a good lunch recipe isn't it.

      Reply

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Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

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