Zucchini & Sweet Potato Vichyssoise
This silky vegan vichyssoise blends zucchini, sweet potato, and leeks into a creamy, chilled soup. Gluten-free, oil-free adaptable, rich in fiber & vitamins — ideal as a refreshing summer appetizer, light lunch, or starter. Simple and delicious, it’s a welcome addition to the recipe collection!
What Is Vichyssoise?
Vichyssoise is a classic French-inspired potato leek soup traditionally served chilled, with a smooth, velvety texture and subtle, comforting flavor. This vegan version swaps regular potatoes for sweet potatoes, adding natural sweetness and a beautiful golden hue while keeping the silky creaminess intact — largely inspired by Ina Garten’s iconic recipe.
While it’s classically enjoyed cold (especially in summer), I’ve found this soup equally delicious warm or at room temperature — every batch I’ve made disappears before it even gets the chance to chill!
Serve it with a thick slice of toasted crusty bread for dipping and a glass of lemon water on the side. For extra protein and crunch, top with Chipotle Roasted Chickpeas or Curry & Sriracha Roasted Chickpeas — both pairings elevate it into a satisfying light meal.
This sweet potato twist is nourishing, versatile, and completely crave-worthy — enjoy it however the mood strikes!
Sweet Potato & Zucchini Vichyssoise
Sweet potatoes, with their bright orange flesh (some varieties have purple flesh), are highly nutritious and rich in antioxidants, vitamins A and C, and trace minerals. They complement the other ingredients and give this soup a warm golden color. You can either peel your sweet potatoes or leave the peel on for added fiber.
Zucchini is a year-round vegetable here in California, and I hope you find it just as easily wherever you’re located. It’s an easy and nutritious addition to the soup.
I love leeks with their mellow onion flavor and will use them wherever I can. Leeks are also highly beneficial to the human body and should be enjoyed often. They do tend to trap dirt in their stalks, so be sure to rinse well after slicing and removing any debris. Place them in a bowl of cool water, swish them around, separating the rings and rinsing well. Or simply use cool running water and a colander.
Cups and cups of simple ingredients can be made into a soup you can enjoy warm or chilled.
At this point, your leeks are cooked down, the remaining ingredients have been added to the pot, and you’re ready to simmer.
Once complete, you’ll have yourself a comforting, velvety soup packed with nutrition and a home that smells divine!
Tasty Add-Ins:
- This would be great with spiralized or julienned zucchini noodles.
- For a bit of spice, try adding a sprinkle of ground cayenne or chipotle powder when serving.
If you try this vichyssoise recipe, please let me know! Leave a comment and rate it below. I love hearing what you think and any changes you make.
Print Recipe
Vegan Zucchini & Sweet Potato Vichyssoise Recipe – Creamy & Chilled
- Total Time: 45 minutes
- Yield: Serves 4 – 6 1x
- Diet: Dairy-Free, Gluten-Free, Vegan
Description
This silky vegan vichyssoise combines zucchini, sweet potato, and leeks for a creamy, chilled soup. Gluten-free, oil-free adaptable, high in fiber & vitamins — perfect as a refreshing summer appetizer or light lunch. It’s easy, healthy, and delicious!
Ingredients
- 1 tablespoon olive oil or 1/4 cup water for water saute
- 5 cups leeks (about 2–3 large or 4–5 small), sliced
- 4 cups sweet potatoes (about 2 small), diced
- 3 cups zucchini (about 2 small), chopped
- 6 cups vegetable broth
- mineral salt & fresh cracked pepper, to taste
- 2 teaspoons turmeric or curry powder, optional
To serve
- 2 tablespoons basic cashew sour cream, optional
- chopped fresh chives or scallions, for garnish
Instructions
Prep veggies: Chop and prepare your vegetables. For the leeks, once sliced, place them in a bowl of cool water and swish them around to rinse away any dirt trapped. Drain in a colander, giving it another good rinse, or simply use a colander, making sure to break up the rings and release any dirt in between. The sweet potatoes can either be peeled or left unpeeled.
Saute + simmer: In a large Dutch oven or stockpot, heat oil over medium. Add the leeks and sauté until softened, about 5 minutes. Add the sweet potatoes, zucchini, vegetable broth, salt, pepper, and optional turmeric. Bring to a boil, reduce the heat to low, cover, and simmer for 30 minutes. Let cool for about 10 – 15 minutes.
Puree: Using a handheld submersion blender, blend until creamy. Add the cream and blend again. Or you may opt to use a blender or food processor to blend your soup (this will likely take two batches).
Serve hot or chilled (I especially liked this warm or at room temp).
Makes about 4 servings
Store: Leftovers can be stored in the refrigerator for 5-6 days. Keep in the freezer for longer storage.
Notes
Feel free to add in some unsweetened non-dairy milk if your soup is super thick, about 1/4 – 1/2 cup.
This soup is wonderful on its own without the optional turmeric or curry powder. I have them here in case you would like to vary the recipe up from time to time. Turmeric is noted for its anti-inflammatory and cancer-inhibiting properties. Adding it to the soup will enhance the nutritional profile. As for the curry, if you love it, it will also complement the soup nicely!
This would be great with some spiralized or julienned zucchini noodles.
For a bit of spice, try adding a sprinkle of ground cayenne or chipotle powder when serving.
For added protein and texture, try topping your soup with Chipotle Roasted Chickpeas or Curry & Sriracha Roasted Chickpeas. Both are great!
If you’re not a fan of sweet potatoes, substitute regular potatoes.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Chilled, Entree, Soup
- Method: puree, Simmer
- Cuisine: French
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I have a lot of food sensitivities, so this is a perfect simple option that is super versatile. It’s great hot or cold and is a great base to add things to. I just do the salt, pepper, and a bit of garlic powder and then add other seasonings depending on the ingredients I add to the soup when I eat it.