There’s something incredibly comforting about a bowl of homemade Zucchini and Sweet Potato Soup, especially when the weather starts to cool down. I’ve perfected this recipe to bring you a nutritious, creamy soup that’s both satisfying and simple to make. The natural sweetness of the sweet potatoes pairs beautifully with the mild, fresh flavor of zucchini, creating a perfectly balanced dish that’s packed with vitamins and fiber.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 3 medium zucchini, chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth for non-vegetarians)
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Add minced garlic, cumin, and coriander. Stir for 30 seconds until fragrant.
- Add sweet potato cubes and cook for 5 minutes, stirring occasionally.
- Add chopped zucchini and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until vegetables are tender.
- Remove from heat and blend using an immersion blender until smooth. If using a regular blender, work in batches and be careful with the hot liquid.
- Stir in coconut milk and return to low heat. Season with salt and pepper to taste.
- Simmer for an additional 5 minutes to heat through.
- Serve hot, garnished with fresh herbs if desired.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 bowls
Recipe Notes
- For a thicker soup, use less broth or add an extra sweet potato.
- The soup can be stored in an airtight container in the refrigerator for up to 4 days.
- If you prefer a chunky texture, only blend half the soup and mix it back with the chunky portion.
- For extra protein, consider adding white beans before blending.
- The coconut milk can be replaced with heavy cream or half-and-half if you prefer.
- Make sure to cut the sweet potatoes into similarly sized pieces for even cooking.
- This soup freezes well for up to 3 months. Just thaw overnight in the refrigerator and reheat gently on the stovetop.
This Zucchini and Sweet Potato Soup is perfect for meal prep and actually tastes even better the next day as the flavors continue to develop. Feel free to adjust the seasonings to your taste – some people enjoy adding a pinch of cayenne pepper for heat or a squeeze of lemon juice for brightness.
Zucchini and Sweet Potato Soup
Ingredients
- 2 medium sweet potatoes peeled and cubed
- 3 medium zucchini chopped
- 1 large onion diced
- 3 cloves garlic minced
- 4 cups vegetable broth or chicken broth for non-vegetarians
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Salt and pepper to taste
- Fresh herbs for garnish optional
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Add minced garlic, cumin, and coriander. Stir for 30 seconds until fragrant.
- Add sweet potato cubes and cook for 5 minutes, stirring occasionally.
- Add chopped zucchini and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until vegetables are tender.
- Remove from heat and blend using an immersion blender until smooth. If using a regular blender, work in batches and be careful with the hot liquid.
- Stir in coconut milk and return to low heat. Season with salt and pepper to taste.
- Simmer for an additional 5 minutes to heat through.
- Serve hot, garnished with fresh herbs if desired.
