Cozy and warming, this zucchini leek soup is packed with healthy green vegetables, potato and herbs. It's a delicious dairy free green vegetable soup that's perfect for a healthy lunch or light dinner, and comes together in just 30 minutes!
Making your own homemade soup is so simple to do, and it always feels a little fresher and lighter than store-bought cartons I think! Made with easy to find veggies, potato and seasoning, this zucchini leek potato soup packs a punch with healthy nutrients!
I think you'll also love this soup if you're vegan, as it's a zucchini soup without cream, and it's also made without coconut milk as some of my readers have mentioned it doesn't work for them.
⭐ Why this recipe is do good
Packed with healthy vegetables. We have zucchini, leek and broccoli to get in those green vitamins!
Dairy free zucchini soup. We don't use cream, milk (or coconut milk) in this green soup, making it vegan, as well as being a low histamine recipe and gluten free.
Quick and easy. We simply cook up our veggies, and give them a blend!
All the ingredients and their quantities are set out in the recipe card below.
Some notes on a few of them:
- Zucchini - also known as courgette in the UK and other countries, choose fresh unbruised produce.
- Leek - I suggest to use both the white and lighter green part of the leek (not the tougher dark green parts), but give it a good wash as dirt can hide between the leaves.
- Potato - I suggest to use a regular white potato, russet potato or Yukon gold potato for this soup.
- Broccoli - as well as giving this soup it's beautiful green colour, broccoli is a good source of vitamin C and fiber (Healthline). If you don't have fresh broccoli, simply use frozen broccoli instead!
📖 Swaps and variations
Add a touch of coconut milk. If you like a more creamy soup, reduce the amount of vegetable stock used by a touch, and add a quarter cup of coconut milk.
Add some onion. I think the leek gives enough onion flavor, but if you like your onions then a quarter cup of diced onion will be good!
🌿 Optional toppings
I love a topping on my soups, and there are lots of ideas:
- Toasted pumpkin seeds
- Toasted crushed pistachios or other suitable nuts
- A drizzle of good quality extra virgin olive oil
- Fresh diced herbs
- Swirl of coconut cream (or regular cream)
🔪 Step by step instructions
Making this leek and zucchini soup recipe is very simple, and it comes together as a one pot meal!
All the instructions are in the recipe card below, but these photos should help guide you.
Step 1: Saute the leeks
Drizzle olive oil into your soup pot and saute the leeks, garlic and dried thyme for 4-5 minutes (image 1).
Step 2: Add the vegetables and potato
Tip the diced zucchini, potato and broccoli into the pot, stir well, and cook for 5 minutes (image 2).
Step 3: Pour in vegetable stock
Pour the vegetable stock into the pot, bring to a boil, then reduce the heat to a very light simmer. Sprinkle in the fresh parsley and cook for 15 minutes (image 3).
Step 4: Blend the soup
Use an immersion blender to blend the soup, or transfer batches to a food processor (image 4). Ladle into your soup bowls and add any toppings you like!
💭 Recipe tips and notes
- Dice the potato into fairly small pieces so it cooks in the same time as the other vegetables.
- Check the potato is fork tender before blending the soup. If not, give it a few more minutes of cook time.
- Adjust the amount of herbs and garlic to taste. Zucchini doesn't have a very strong flavor, so you can always increase the seasonings!
- If you don't have an immersion blender, transfer batches of the soup to a food processor and blend.
📋 Frequently asked questions
Zucchini and courgette are different names for the same green vegetable. So this is equally a zucchini soup as it is a courgette leek soup!
Give the leek a good wash, including between the leaves, then slice the root off the leek, as well as the drier green leaves. Remove any outer leaves that are bruised or dry. If the leek is thicker, you can slice lengthways then slice across in rounds. Or simply slice across if it is smaller in size.
It's best to use the white part of the leek and the lighter green part. The dark green ends of the leaves are quite tough and often dry.
I wouldn't suggest to use frozen zucchini as it can be a bit mushy, but frozen leeks and frozen broccoli can easily be used to make the soup.
If you prefer, you can leave out the potato. The soup will be slightly thinner without it, but you can add a little more zucchini or broccoli.
Yes, we don't use butter, cream or cheese so it's a vegan soup.
🍽 How to serve zucchini soup
Soup can be served as it is, but I think it's always better with some fun sides!
- Add a side or crusty bread or toast, or perhaps my multi seed crackers for a gluten free option.
- Pair with a homemade sandwich or perhaps my cottage cheese toast recipe!
- A fresh light salad makes for a healthy option, and my cucumber fennel salad and beet broccoli salad are both delicious for summer.
⏲️ Freezing advice
It's very easy to freeze this soup for another day. Simply allow the soup to cool, then portion into ziplock bags or freezer-safe containers to freeze the soup. Thaw, then reheat on a low heat in a pot on the stove top.
🥣 More soup 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 I love to hear from you - so please do leave a star rating ⭐⭐⭐ and comment if you've tried the recipe!
Zucchini Leek Soup
- Drizzle olive oil in a large soup pot, and add the leeks, garlic and dried thyme. Saute the leeks on a medium heat for 4-5 minutes, stirring occasionally and being careful not to let the garlic burn.
- Tip in the diced zucchini, potato and broccoli, stir well, and cook for 5 minutes.
- Pour in the vegetable stock and bring to a boil. Reduce the heat to a very light simmer, add the fresh parsley and cook for 15 minutes.
- Use an immersion blender to blend the soup, or transfer batches to a food processor to blend. Ladle into your serving bowls and add any toppings you like.
- Wash the leeks well, including between the leaves and dice into rounds.
- Dice the peeled potato into small pieces so they cook through, and ensure they are fork tender before blending the soup.
- Adjust the amount of herbs and garlic to preference. Zucchini has a very mild flavor, so you can add more seasoning if you like!
- You can use a food processor to blend if you don't have an immersion blender.
- Nutritional information is auto-generated and should be understood to be an estimate.
- leek scores 1 with a ? as a liberator, with a note, 'in small amounts, usually well tolerated'.
- garlic, which scores 1.
- vegetable stock will depend upon ingredients used.
- black pepper, which scores 2.