Zucchini and potato soup from Love Soup: 160 All-New Vegetarian Recipes from the Author of The Vegetarian Epicure by Anna Thomas

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Notes about this recipe

  • Eat Your Books

    See recipe for optional garnishes.

  • melissa_8tppo3 on March 25, 2026

    I had a lot of zucchini, potato, basil and parsley in my garden so this was the perfect recipe. Made a big pot of it and will freeze in single portions for my lunches. The fresh basil, parsley and lemon added at the end adds a fragrance and freshness to a solid, comforting end of summer soup.

  • christineakiyoshi on September 08, 2019

    Fresh tasting soup and great way to use zucchini from the garden. We blended it.

  • Nancith on April 18, 2018

    Really nice soup with light, bright flavor--the lemony basil notes really elevate this, and the caramelized onions add depth. The soup can be served as is, or pureed. I honestly didn't like the look of the un-pureed version with lots of chunks of zucchini floating around, so I did a half-pureed version, which was more appealing.

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