Home » Type » Soups + Stews » ZUCCHINI & SWEET POTATO VICHYSSOISE

ZUCCHINI & SWEET POTATO VICHYSSOISE

zucchini-sweet-potato-vichyssoise

This Zucchini & Sweet Potato Vichyssoise was such a beautiful and easy soup to make. It’s so basic, yet packs tons of flavor. Simple and delicious, it’s a welcome addition to the recipe collection!

What Is Vichyssoise?

Traditionally Vichyssoise is made with regular potatoes, but once I starting researching for this recipe I came across a few recipes using sweet potatoes and that was that! This recipe is largely adapted from Ina Garten.

Vichyssoise, pronounced vish-e-swaz, is traditionally served chilled but I found this to be amazing warmed or at room temp. Every time I’ve made this it has been gone before it could ever be refrigerated.

I encourage you to enjoy this soup however you prefer. It’s lovely with a slice of toasted crusty bread for dipping and a nice glass of lemon water. To add protein and texture, try topping your soup with these Chipotle Roasted Chickpeas or Curry & Sriracha Roasted Chickpeas overtop, both would be great!

Zucchini & Sweet Potato Vichyssoise

Sweet Potato & Zucchini Vichyssoise

Sweet potatoes with its bright orange flesh, some varieties have purple, are highly nutritious, full of anti-oxidants, vitamins A & C and trace minerals. They fit in perfectly with the other ingredients while giving this soup a warm golden color. You can either peel your sweet potatoes or leave the peel on for added fiber.

Zucchini & Sweet Potato Vichyssoise

Zucchini is a vegetable found year round 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.

Zucchini & Sweet Potato Vichyssoise

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 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.

Zucchini & Sweet Potato Vichyssoise

Cups and cups, and cups of simple ingredients to be made into a soup you can enjoy warm or chilled.

Zucchini & Sweet Potato Vichyssoise

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 that’s packed full of nutrition and a home that smells divine!

Tasty Add-Ins:

This would be great with spiralized or julienned zucchini noodles.

For some spiciness, try adding a sprinkle of ground cayenne or chipotle powder when serving.

Zucchini & Sweet Potato Vichyssoise

Print

ZUCCHINI & SWEET POTATO VICHYSSOISE

Zucchini and sweet potato are the base of this minimal soup. It’s easy, healthy and delicious!

  • Author: Julie | The Simple Veganista
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: Serves 4 - 6 1x
  • Category: Soup, Entree
  • Cuisine: Vegan

Ingredients

Scale
  • 1 tablespoon olive oil or 1/4 cup water for water saute
  • 5 cups leeks (about 23 large or 45 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

Instructions

Chop and prepare your vegetables. For the leeks, once sliced place them in a bowl of cool water swishing them around to rinse away any dirt that is trapped, drain in a colander giving another good rinse, or simply use a colander making sure to break up the rings releasing any dirt in between. The sweet potatoes can either be peeled or left unpeeled.

In a large dutch oven or stockpot, heat oil over medium, add leeks, and saute until softened, about five minutes. Add the sweet potatoes, zucchini, vegetable broth, salt, pepper, and optional turmeric, bring to a boil, reduce heat to low, cover and simmer for 30 minutes. Let cool for about 10 – 15 minutes. 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 most likely take two batches to complete).

Serve hot or chilled (I especially liked this warm or at room temp).

Makes about 4 servings

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 ability as an anti-inflammatory and cancer inhibitor, adding 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 some spiciness, try adding a sprinkle of ground cayenne or chipotle powder when serving.

For added protein and texture, try topping your soup with these Chipotle Roasted Chickpeas or Curry & Sriracha Roasted Chickpeas overtop, both are great!

If you’re not a fan of sweet potatoes, sub in regular potatoes instead.

21 Comments

  1. Is it freezable? Looks amazing ! :)

  2. Just made this earlier this week. So good! And it used up a few items that I just didn't know what to do with. Thanks for sharing!!

    1. julie@thesimpleveganista says:

      Love to hear that! It's my pleasure to share. :)

  3. Anonymous says:

    I've been cooking from your website several nights for the past few weeks and everything has been excellent. Thanks so much for your simple, clean flavor approach to cooking vegan food. It's so nice to find recipes that let the natural fresh ingredients shine!

    1. julie@thesimpleveganista says:

      Thank you so much for the kind words. I'm so glad you're finding inspiration from my site! I love good, clean food! Cheers :)

  4. veganmiam.com says:

    What a beautiful vichyssoise – love leeks, potatoes, zucchini! Miam! I would love to have it with a slice of toasted crusty bread for dipping and a nice glass of lemon water right now! I’m stuck at the airport in SFO at the moment!

    1. julie@thesimpleveganista says:

      Thank you! I hope you made it to your destination safely. :)

  5. I made this last night…BEST soup I have ever made!!!

    1. julie@thesimpleveganista says:

      Awesome to hear! It is that good…and so darn simple too! Cheers :)

  6. Renard Moreau says:

    [ Smiles ] You have a way of making your vegan food look attractive (And, I have a feeling that it tastes just as good as it looks).

    1. julie@thesimpleveganista says:

      Thank you and it sure does! :)

  7. Cheri Savory Spoon says:

    Ths soup looks amazing! just pinned.

    1. julie@thesimpleveganista says:

      Lovely, enjoy!

  8. Anonymous says:

    I just made it! Very delicious!

    1. julie@thesimpleveganista says:

      Great, thank you for sharing! Cheers :)

  9. The Vegan Cookie Fairy says:

    I hadn't realised this is basically what I do most weeks! What a delicious soup :)

    1. julie@thesimpleveganista says:

      You've made this all along! :)

  10. dishing up the dirt says:

    lovely soup! Can't wait to give it a whirl!

    1. julie@thesimpleveganista says:

      Hope you enjoy it as much as I did!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star