This wonderfully warming, fragrant courgette & potato soup is perfect for a cold day! Enjoy with hot buttered toast for a lovely lunch or supper.
Are you feeling the colder weather? I am. Brrrr. It’s definitely SOUP SEASON.
Nothing warms you up from the inside like a lovely hot bowl of soup, except maybe a lovely hot mug of soup. And there’s something about soup that’s wonderfully cosy and comforting too.
A warming bowlful of courgette soup
I first made this delicious courgette (zucchini) soup on Succot, to keep us warm in our Succah! It was so delicious that I was compelled to make another big batch, which provided an opportunity to take better notes on what went into it. I added a potato second time around too, which added a lovely smooth creaminess to the finished soup.
Seasoned to perfection
The seasonings and flavourings in this courgette and potato soup might look like a bit of a random mixture, but the final product is really wonderful! Zingy garlic and ginger, together with the heat from the harissa, make the soup fabulously warming and gorgeously fragrant, and the toasted sesame oil adds a marvellous depth to the flavour.
Ingredients for making creamy courgette soup
To make this delicious soup you will need a few fresh vegetables plus assorted store cupboard seasonings, specifically:
- Courgettes – called zucchini in the USA and other places
- Potato – gives this soup a wonderful creamy texture
- Garlic
- Fresh ginger – I like to keep a bag of chopped ginger in the freezer, so I can just grab what I need any time
- Harissa – just a touch, for a little warming chilli heat
- Olive oil – or use butter or ghee (clarified butter) if you don’t mind the dairy
- Vegetable stock – or use water plus homemade soup powder or bouillon powder
- Toasted sesame oil – adds a gorgeous flavour
- Soya sauce – better than salt, it adds depth of flavour and umami
- Milk or a non-dairy alternative
Courgette soup – a meal in itself!
Whilst it makes a great starter, personally, I would have a huge bowl of this with some thickly buttered toast and call it dinner. I really do LOVE soup! My daughter Kipper was quite keen to take some in a flask to school, but I had visions of it spilling everywhere, so to keep her teachers sweet we had it at home only.
Treat yourself to a bowl of beautiful soup! You won’t regret it!
(And if you’re after more delicious soup recipes, why not follow my ‘Beautiful Soup‘ board on Pinterest?)
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📖 Recipe
Creamy courgette (zucchini) & potato soup
Ingredients
- 2 large courgettes (approx. 800g/28 oz.)
- 1 large potato (approx. 350-400g/12-14 oz.)
- 1 tablespoon olive oil (or butter/ghee if you don't mind the dairy)
- 4-5 cloves garlic
- 1 tablespoon chopped fresh ginger root
- ¼ teaspoon harissa
- 600 ml hot vegetable stock
- 2 tablespoon toasted sesame oil, plus a little extra for drizzling
- 1 tablespoon soya sauce
- 200 ml milk or a non-dairy alternative
Instructions
- 2 large courgettes, 1 large potatoTrim the courgettes and cut into 2cm (1 inch) chunks. Peel the potato and cut into large dice.
- 1 tbsp olive oilHeat the oil/butter/ghee in a medium pan over a moderate heat. Add the courgettes and potato and cook, stirring occasionally, for 2-3 minutes.
- 4-5 cloves garlic, 1 tbsp chopped fresh ginger root, ¼ tsp harissaCrush the garlic and add to the pan with the chopped ginger and the harissa. Mix well and continue to cook for a further 2-3 minutes.
- 600 ml (2 ½ cups) hot vegetable stockAdd the vegetable stock to the pan. Stir, and bring to a gentle simmer. Cover and cook for 30 minutes.
- 2 tbsp toasted sesame oil, plus a little extra for drizzling, 1 tbsp soya sauce, 200 ml (1 cup) milk or a non-dairy alternativeAdd the toasted sesame oil, soya sauce and milk to the soup, then blend until smooth and creamy. Taste and adjust the seasonings if required.
- 2 tbsp toasted sesame oil, plus a little extra for drizzlingServe hot, with a drizzle of toasted sesame oil on top.
Notes
Nutrition
More delicious vegan soup recipes:
- Sweet & sour cabbage and tomato soup with rice
- Roasted butternut squash and red lentil soup
- Carrot and tomato soup with ginger and orange
- Mushroom soup with freekeh
- Spiced parsnip spinach soup with apple and turmeric from Tin and Thyme
- Spicy roast sweet potato and carrot soup from Utterly Scrummy
- Spicy butternut squash soup from Gingey Bites
- Spinach, chilli and fennel soup from Planet Veggie
- Spicy vegetable ‘noodle’ soup from Utterly Scrummy
- Spiced carrot, lentil and kale soup from Tinned Tomatoes
Courgette and potato soup FAQ
This delicious potato and courgette soup completely vegetarian, and if you use a plant-based milk alternative (I like oat milk), then it’s also suitable for vegans.
This delicious soup contains no flour or grains, but it does use soy sauce for flavour which can contain gluten. Make sure to use tamari, which is gluten-free, rather than shoyu or standard soy sauce. This will ensure that this soup is suitable for celiacs and those with a gluten intolerance.
Courgette and potato soup can be stored in the fridge for a couple of days. Allow it to cool completely then pack into an airtight container, or a bowl sealed with plastic wrap. Reheat thoroughly before serving.
The soup can also be frozen for up to three months. Pour the cold soup into plastic storage boxes or heavy-duty zip-lock bags and close securely before freezing.
What should I serve with courgette and potato soup?
If you are serving this soup as a starter, then you can add a few croutons, but really it needs no extra adornment! If the soup is the main part of your meal, I love it with some hot buttered toast. Try it with a slice of seeded sourdough or a nutty rye bread – delicious!
Karen
Can you freeze this soup !?
Helen
Hi Karen. I haven’t tried freezing this soup but I don’t see why it shouldn’t be OK. The only alteration I might make would be to make it without the milk (or milk alternative) and add that when you thaw and reheat the soup for serving. Please let me know if you freeze this how it turns out. Thanks! All the best, Helen.
Albert Trotter
i made it yesterday and it was so so yummy and healthy…the harissa taste was so delicious..thanks for sharing the amazing one with us
Ceri Jones
its blinking cold in my house today. Could do with a bowl of this, yum!
Helen
Oh no! Mind you, I’ve been wearing umpteen layers of clothing (including fingerless gloves in the house!) for weeks now. Warming soup is definitely on the menu ?
Kirsty Hijacked By Twins
Mmmmm yummy! This soup is perfect for a cold, miserable day like today x #CookOnceEatTwice
Helen
Thanks Kirsty. I quite agree. We do seem to be getting the winter weather at last 🙁
Michelle @ Greedy Gourmet
I think this is a fantastic idea that you have added harissa to it. I am gonna make this very soon. ?
Helen
Thanks Michelle! I hope you enjoy it.
Dannii
I just love courgette soup. It’s the perfect way to use up a glut of courgettes at the end of summer.
Helen
Yes. Next year I’ll have to make big batches of this and freeze for the months ahead…
laura@howtocookgoodfood
I always have courgettes and Harissa in my fridge so I’ll definitely being trying this soup out. I love added spice for warmth in this cold weather!
Helen
Agreed! I’m glad I’m not the only one for whom harissa is a staple food ❤️
Lucy Parissi
Oh yum – it looks and sounds totally delicious! I always have a few courgettes lurking in the fridge and they usually end up in soup if they are past the spiralizer stage.
Helen
Thanks Lucy! Yes, courgettes are a bit of a staple here too. And they make great soup!
Elizabeth
Now this sounds rather lovely! I love the addition of the harissa – I bet that gives it a nice warming kick.
Helen
Thanks Elizabeth. I love harissa! Adding just a little bit gives a wonderful flavour without too much fire!
Cathy @ Planet Veggie
Yum, I love courgette soup! I usually add chilli to everything but I like your idea of adding harissa.
Helen
I add harissa to everything! ??