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courgette and potato soup with croutons on grey background

Potato and courgette soup

Mandy Mazliah
A deliciously creamy potato and courgette soup that makes a delicious summer lunch or starter. Easy to make and suitable for vegans.
4.67 from 3 votes
Prep Time 15 mins
Cook Time 45 mins
Course Soup
Cuisine British, Vegan
Servings 4 people


  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 2 cloves garlic crushed or finely chopped
  • 1 stick celery finely chopped
  • 3 courgettes diced
  • 4 small potatoes diced (weight around 450g)
  • 1 litre vegetable stock
  • Salt and pepper to taste

For the croutons

  • 2-3 slices of ciabatta style bread
  • 2 tbsp olive oil
  • pinch sea salt


  • Heat the olive oil in a large saucepan.
  • Add 1 chopped onion, 2 cloves of chopped or crushed garlic and 1 stalk of chopped celery. Stir. Reduce the heat to low, cover the pan with a lid and sweat for 10 minutes until soft.
  • Add 3 diced courgettes, stir and cover again. Continue to cook for 10-15 minutes until soft. Stir often to avoid sticking.
  • Add 4 diced potatoes and a litre of hot vegetable stock. Bring to the boil then reduce the heat to low and simmer until the potatoes are soft.
  • Blend with a hand held blender. If using a jug blender allow to cool first.
  • Season to taste with salt and pepper and serve with croutons or sliced bread.

To make the croutons

  • Preheat the oven to 180°C (fan)/200°C/gas mark 6.
  • Cut the bread into chunks that are around 2-3cm square. Drizzle with olive oil and sea salt and mix well.
  • Spread onto a non-stick baking tray. Bake for 10 minutes then turn. Return to the oven for a further 5 minutes but keep an eye on the croutons to make sure they don't burn.
Keyword courgette soup
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