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!
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.
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⭐ 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
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.
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.
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.
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.
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
Yes, we use non-dairy milk so it's a celery soup without cream and therefore suitable as a vegan 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).
🥣 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:
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
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.
- 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.
Ania says
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?
Claire says
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!
Natashja Klein says
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
Claire says
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 🙂
Mercedes says
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!
Claire says
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.
Patty Bliss says
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!
throughthefibrofog says
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 🙂
Gary &Sarah Merrick says
Great soup ! Thanks for your time & effort.
throughthefibrofog says
So glad you like it! It's a good lunch recipe isn't it.