Vegan potato, zucchini and chive soup

Potato gives this simple soup its creamy texture, with zucchini and chives adding gentle flavour. Olive oil replaces butter and there is no milk, cream or cheese.

Serves: 4 | Preparation: 15 minutes | Cooking: approximately 30 minutes | Total: approximately 45 minutes

Ingredients

• 800 g potato, peeled and cut into 2 cm cubes
• 350 g zucchini, diced
• 900 mL water, plus up to 150 mL to adjust texture
• 25 mL olive oil, divided
• 10 g fresh chives, finely chopped, divided
• 5 g fresh parsley, chopped, optional
• 1 g salt, optional

Method

1. Heat 20 mL olive oil in a large saucepan over medium heat. Add the potato and stir for 2 minutes without allowing it to brown heavily.
2. Add 900 mL water. Bring to the boil, then reduce to a gentle simmer. Cover and cook for 12–15 minutes, until the potato is beginning to soften.
3. Add the zucchini and half the chives. Simmer, partly covered, for another 8–10 minutes until the potato and zucchini are very tender. Add a little extra water if the pan is becoming dry.
4. Remove from the heat. Reserve a few soft vegetable pieces if you prefer some texture. Blend the rest carefully with a stick blender until mostly smooth; do not over-blend the potato. If using a jug blender, cool slightly and follow its hot-liquid instructions, working in small batches.
5. Return any reserved vegetables to the pan. Stir in optional salt and enough of the remaining water to reach your preferred consistency. Heat through gently.
6. Divide into four bowls. Add the remaining chives, optional parsley and the final 5 mL olive oil as a light drizzle. Cool to a comfortable eating temperature before serving.

Make it work for you

Vegan as written. Water keeps the ingredients simple; if you use stock instead, choose a vegan product and check its ingredients, allergens and salt content. This soup is a vegetable-and-starch dish, not a complete protein source. Serve with a suitable protein-containing food or alongside a balanced meal that fits your dietary needs.

It is not designed for a starch-restricted CSID plan. Vegan does not automatically mean low FODMAP or low histamine, and the recipe is not certified for either. Choose portions and ingredients according to your individual advice. For coeliac disease or food allergy, check any substitutions and preparation surfaces. Do not assume a vegetable stock is free from wheat, celery, soy, onion or garlic.

For a different texture, mash with a potato masher rather than blending. See more recipe ideas and our guide to dairy-free and lactose-free labels.

Storage

Cool spare soup quickly in shallow containers rather than leaving the whole saucepan on the bench. Refrigerate at 5°C or colder and use within 2 days, or freeze promptly. Thaw in the fridge and reheat only the portion needed until piping hot throughout, stirring well. Add a little water if it has thickened. Follow FSANZ food-safety guidance.