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Creamy dairy-free zucchini and sweet potato soup ready in 20 minutes

Creamy Zucchini & Sweet Potato Soup

Caroline Sciberras
Who says nourishing can’t be luxurious? This creamy zucchini and sweet potato soup blends garden-fresh veggies into a velvety, dairy-free hug-in-a-bowl—with just 5 ingredients. This creamy zucchini soup comes together faster than a coffee break — 🕒 from fridge to bowl in just 20 minutes!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Lunch
Cuisine American, Mediterranean
Servings 4 people
Calories 221.2 kcal

Ingredients
  

  • 200 g sweet potato, chopped (or 1 medium to large sweet potato)
  • 2 cans chickpeas (15oz/400g each) drained & rinsed
  • 1 large zucchini chopped (about 300g)
  • 500 ml water or veg stock for more flavor
  • ½ tsp garlic powder or garlic salt—adjust salt if using this

Instructions
 

  • Add chopped sweet potato, chickpeas, courgette, and water (or stock) to a medium to large pan.

  • Simmer for 12 to 15 minutes.
  • Cool slightly and blend in 30-second bursts, scraping sides.
  • Season with garlic powder(or garlic salt if available, but optional).

Notes

Recipe Notes:

1. For Summer Preparation consider adding:
  • 1 teaspoon ground cumin or smoked paprika (adds warmth and depth)
  • 1 tablespoon fresh lemon juice (provides citrus brightness)
2. For a Richer Base, consider using:
  • Sautéed vegetable base: Heat 2 tablespoons olive oil over medium heat. Cook 1 diced onion and 1 diced carrot until softened (about 5 minutes) before adding the other ingredients.
  • Fresh garlic substitute: Replace garlic powder with 1 minced garlic clove, added with the onions if using the sauté method.
3. Suggested Garnishes
  • Fresh herbs (basil, parsley, or cilantro)
  • Toasted seeds (pumpkin or sunflower)
  • Crushed red pepper flakes (for heat)
Keyword chickpeas, Courgette, Garbanzo Beans, sweet potato, Zucchini