Zucchini & Sweet Potato Vichyssoise
This Zucchini & Sweet Potato Vichyssoise is a beautiful and easy soup to make that is 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 started 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 it to be amazing, warmed or at room temperature. Every time I’ve made it, it has been gone before it could 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!
Sweet Potato & Zucchini Vichyssoise
Sweet potatoes, with their bright orange flesh (some varieties have purple), are highly nutritious and full of 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 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.
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 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.
If you try this vichyssoise recipe, please let me know! Leave a comment and rate it below. I love to hear what you think or any changes you make.
PrintZUCCHINI & SWEET POTATO VICHYSSOISE
Zucchini and sweet potato are the base of this minimal soup. It’s easy, healthy and delicious!
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 minutes
- Yield: Serves 4 – 6 1x
- Category: Soup, Entree
- Method: simmer, puree
- Cuisine: Vegan
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 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.
Saute + simmer: 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.
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 most likely take two batches to complete).
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 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.
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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.