Zucchini Potato & Feta Soup

Let’s be honest—when the weather takes a turn and the rain just won’t quit, there’s something so comforting about a big, steaming bowl of homemade soup. And this Zucchini, Potato & Feta Soup? It’s the perfect blend of comfort and nutrition, without being heavy or fussy.

This isn’t your average veggie soup—it’s creamy (without needing loads of cream), rich in flavour, and dotted with salty little bursts of feta that take it to the next level. Plus, it's ready in under 30 minutes, which makes it ideal for busy weeknights, lazy Sundays, or when you're in need of a little pick-me-up.

In this blog post, I’ll walk you through how to make it, why it works, and how to make it your own—because that’s what effortless, nourishing food is all about.

WHY YOU'LL LOVE THIS SOUP.

Here’s the thing: soup might be simple, but when it’s done right, it’s magic. And this one hits all the right notes:

• Creamy and comforting – thanks to the soft, blended potato base and just a splash of cream.

• Packed with veggies – zucchini and potato are both rich in fibre and vitamins.

• Satisfying without being heavy – this is a light soup that still leaves you feeling full.

• Naturally gluten-free and easy to make dairy-free.

• Ideal for meal prep – it keeps well in the fridge and freezes like a dream.

So whether you’re curled up in your comfiest jumper or looking for a simple but nourishing dinner, this soup is going to become one of your staples.

THE RECIPE: ZUCCHINI, POTATO & FETA SOUP.

Serves: 4
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients:

1 tbsp. olive oil

1 tbsp. butter

1 onion, diced

4 medium potatoes, peeled & cubed

1 garlic clove, minced

6 ½ cups (1.5L) vegetable broth (stock)

⅓ tsp. ground turmeric

Salt & pepper, to taste

2 medium zucchinis (courgettes), chopped

2 tbsp. fresh dill, chopped

⅓ cup (80ml) single cream, or dairy-free alternative

200g (7 oz) feta cheese, cubed

HOW TO MAKE IT.

Step 1: Start with the flavour base

Heat the olive oil and butter together in a large pot over medium heat. Once melted and sizzling slightly, add the diced onion. Let it sauté gently for about 5 minutes, until it becomes soft and translucent (no browning needed here—we want a gentle base).

Step 2: Add the potatoes

Toss in the cubed potatoes and stir for another 2–3 minutes. You’re not looking to brown them—just to coat them in all that oniony goodness.

Step 3: Add garlic & broth

Add the minced garlic, give it a quick stir, and then pour in the vegetable broth. Bring everything to a boil.

Step 4: Spice it up

Add the ground turmeric and season well with salt and pepper. The turmeric gives a gorgeous golden hue and adds an anti-inflammatory boost too.

Step 5: In goes the zucchini

Once the broth is bubbling, add the chopped zucchini. Bring everything back to a boil, then reduce the heat and simmer gently for about 10 minutes. You want the potatoes to be fork-tender.

Step 6: Blend (optional!) and finish

You can keep the soup chunky, or blend it slightly for a smoother texture—it’s completely up to you. Either way, take it off the heat, stir through the fresh dill and single cream, and ladle into bowls.

Top with cubes of feta, and get ready to feel very smug about your dinner.

TIPS TO MAKE THIS SOUP EVEN EASIER.

Want it dairy-free?

Swap the butter for more olive oil, use coconut cream or coconut milk instead of single cream, and opt for a dairy-free feta-style cheese (there are some surprisingly good ones out there).

No need to peel the potatoes

If you’re using thin-skinned potatoes like baby whites or Dutch creams, you can skip the peeling altogether—just give them a good scrub first.

No dill? No worries.

Fresh parsley or even basil can work beautifully here. Don’t overthink it—use what you have.

Meal prep friendly

This soup will keep in the fridge for up to 4 days or in the freezer for up to 3 months. Just leave out the feta when freezing and add it fresh when serving.

LET'S TALK ABOUT THE HEALTH BENEFITS.

This soup might be simple, but it’s surprisingly nutrient-dense. Here’s what you’re getting in every bowl:

• Zucchini: High in antioxidants, vitamin A, and great for digestion.

• Potatoes: A great source of fibre, potassium, and slow-burning carbohydrates.

• Turmeric: Known for its anti-inflammatory properties—especially great in colder months.

• Feta: Adds a protein and calcium boost, with fewer calories than many other cheeses.

• Dill: Fresh herbs don’t just add flavour—they support digestion and overall wellness.

Together, these ingredients make for a balanced bowl that ticks all the boxes—fibre, healthy fats, plant-based nutrients, and satisfying flavour.

MAKE IT WORK FOR ANY SEASON.

Cold Weather Version:

• Keep it chunky and top with warm, crusty bread or a grilled cheese toastie on the side.

• Add extra garlic and lemon juice for an immune-boosting twist.

• Throw in a handful of baby spinach at the end for extra greens and warmth.

Warm Weather Version:

• Serve the soup slightly chilled or at room temperature.

• Add a squeeze of lemon and a dollop of Greek yoghurt or labneh for a cooling, creamy finish.

• Pair with a light salad like cucumber, mint & avocado for the ultimate fresh lunch.

SERVING SUGGESTIONS.

You can absolutely eat this soup on its own, but if you want to make it part of a larger meal, here are a few ideas:

• With warm sourdough or seed bread for dipping

• Alongside a roasted veggie salad—especially one with eggplant, capsicum or chickpeas

• Topped with roasted chickpeas or crunchy seeds for extra texture

• Boost your protein intake by adding a portion of my Simple Shredded Chicken

FINAL THOUGHTS.

This Zucchini, Potato & Feta Soup is the kind of recipe that doesn’t shout for attention—but it delivers big flavour, big comfort, and the kind of nourishment that just makes sense on a cold and drizzly day.

It’s one of those back-pocket recipes you’ll come back to again and again. It’s simple, adaptable, and totally satisfying—and I truly hope it becomes a new favourite in your home, just like it has in mine.

Made it? I’d love to see it!
Tag me @MichelleMitchellHealthCoach on Instagram or send me a DM with your version. I always love seeing how you bring these recipes to life.