- Prep-time: / Ready In:
- Makes 11 cups
- Serving size: 2¾ cups
- Print/save recipe
Zucchini is one of those plants that can easily get out of hand in the garden! Whether you're inundated by a bumper crop or you got carried away at the farmers market, this lemony zucchini and potato soup is a win-win all around. A buttery leek and potato base gets a boost of green from mild-tasting zucchini, while a can of cannellini beans provides extra staying power. Fragrant with the grassy flavor of dried herbes de Provence and brightened with the zest and juice of fresh lemon, this kid-friendly soup suits any occasion. Garnish with pepitas (pumpkin seeds), lemon zest, and grated zucchini.
How to freeze leftover zucchini
Still too much zucchini on hand? Freeze it for later! Shred zucchini and transfer measured amounts to resealable plastic freezer bags, press out the air, and seal. Freeze for up to 6 months.
For more inspiration, check out these tasty ideas:
Or check out our collection of zucchini recipes!
By Ellen Boeke,
Ingredients
- 2 cups fresh or frozen sliced leeks
- 4 cups low-sodium vegetable broth
- 3 cups fresh or frozen shredded zucchini
- 2 8-oz. russet potatoes, peeled and coarsely chopped
- 1 teaspoon dried herbes de Provence, crushed
- 2 15-oz. cans no-salt-added cannellini beans, undrained
- 1 teaspoon lemon zest
- ¼ cup lemon juice
- ½ teaspoon sea salt
- ½ cup raw pepitas (pumpkin seeds), coarsely chopped
- Lemon wedges
Instructions
- In a 5- to 6-quart Dutch oven cook leeks over medium-high 3 minutes or until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add broth, zucchini, potatoes, and herbes de Provence. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until potatoes are very tender.
- Stir in beans, lemon zest, lemon juice, and salt. Using an immersion blender, blend soup until smooth. (Or transfer to a blender in batches; cover and blend until smooth. Return to pot.) If you like, add water or additional broth to thin to desired consistency. Heat through. Top with pepitas and, if you like, additional lemon zest and shredded zucchini. Serve with lemon wedges.
Per serving (2¾ cups): 406 calories, 62 g carbohydrates, 20 g protein, 10 g total fat, 2 g saturated fat, 0 g cholesterol, 401 mg sodium, 14 g fiber, 8 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (10)
(5 from 5 votes)The addition of lemon juice is great. My husband, who is not a fan of pureed soups, is a fan of this soup!
Can I successfully freeze this soup?
Hi Cindy! Yes, this soup should freeze well.
Hi, my local grocery store does not sell leeks. Would onion with perhaps a bit of garlic work instead? I think it should.
Hi Susan. Yes, we think it should, too. Sounds like a good swap.
My family loved this soup, it is excellent. It is hard to believe that it's so healthy. It's super creamy and the pumpkin seeds give it a nice crunch. We bought leeks that were trimmed and washed from our grocery store, saving time. I will definitely make this soup again and again, and for company too!
I made this soup last summer and it is so delicious! It is also very filling and I made it when I had oral surgery and was on a liquified diet for a couple weeks. It is definitely one I make on repeat!
What can I substitute the nuts with? Thanks. :-)
Hi Christine, You can just leave the pumpkin seeds off, as they're more of an optional extra. Raw millet might be a fun topper as it would add crunch without disturbing the flavors.
Delicious! My kids (7 and 3) loved this soup. It was hearty without being heavy. The Herbes de Provence gave a luxurious French vibe. And who doesn’t love a recipe that uses a whole zucchini in the height of zucchini season!