Sweet Potato Zucchini Vichyssoise

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Christina Ross
Christina Rosshttps://www.healthyfoodforliving.com/
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

As a food blogger/recipe developer, I often come up with an idea for (what I assume to be) a creative & clever recipe, only to find out that the “unique” idea has been done. Many times over.

Name:Sweet Potato Zucchini Vichyssoise
CuisineFrench
Prep Time15 minutes
Cooking Time25 minutes
Total Time40 minutes
Servings4
Yield6 cups of soup
Sweet Potato Zucchini Vichyssoise

Case in point: sweet potato vichyssoise.

Google this term, and the Internet will yield pages of results. And here I thought I had created something new!

Sweet Potato Zucchini Vichyssoise

I  was inspired to make a sweet potato version of the classic potato leek soup after tasting a delicious batch of Ina Garten’s Zucchini Vichyssoise made by my mother-in-law. I’ve always loved my mom’s vichyssoise, and was excited about Ina’s addition of zucchini. You can eat vichyssoise hot or cold, and seeing as though Spring weather is unpredictable, I thought this would be the perfect between-seasons soup.

Sweet Potato Zucchini Vichyssoise

Although I love the traditional white potato vichyssoise, the idea of subbing in sweet potatoes occurred to me; this should come as no surprise given my complete adoration of the orange spud.

Sweet Potato Zucchini Vichyssoise

This sweet potato version turned out to be a delicious departure from the traditional soup.

Plus, you just can’t beat that gorgeous color ;).

Sweet Potato Zucchini Vichyssoise

If you’ve never worked with leeks before, here’s a quick note: Be sure to wash them well, as they tend to harbor grit and dirt between their layers.

Sweet Potato Zucchini Vichyssoise

I think the easiest way to do this is to place the chopped leeks into a big bowl of cold water. The sediment will sink to the bottom, leaving you with perfectly cleaned pieces of leek.

Sweet Potato Zucchini Vichyssoise

I felt compelled to snap a few shots of the fresh veggies, as well as a handful of progress pics.

I’ll let the photos do the talking!

Sweet Potato Zucchini Vichyssoise
Sweet Potato Zucchini Vichyssoise
Sweet Potato Zucchini Vichyssoise
Sweet Potato Zucchini Vichyssoise
Sweet Potato Zucchini Vichyssoise
Sweet Potato Zucchini Vichyssoise
Sweet Potato Zucchini Vichyssoise
Sweet Potato Zucchini Vichyssoise

Have I mentioned on the blog how much I love my immersion blender? One my favorite wedding registry presents.

I also adore my Le Creuset dutch oven. Perfect for making soup.

Sweet Potato Zucchini Vichyssoise

I served the vichyssoise hot, with a side of Sweet Potato Cornbread. It was a delightful dinner for a cold Spring evening!

Sweet Potato Zucchini Vichyssoise

Sweet Potato Zucchini Vichyssoise

Printer-Friendly Recipe

inspired by Ina Garten’s Zucchini Vicchyssoise

yield: a LOT of soup! Serves 6-8 as a side; 4-6 as an entree

Ingredients

  • 1 Tbsp butter (or an additional Tbsp olive oil for a vegan version)
  • 1 Tbsp extra virgin olive oil
  • 5 cups chopped leeks, white and light green parts (I used 3 large leeks)
  • 4 cups chopped peeled sweet potatoes (about 2 large potatoes)
  • 2 cups chopped zucchini (1 large zucchini)
  • 6 cups low-sodium vegetable broth
  • kosher salt and freshly ground black pepper, to taste

Instructions

1. Sauté the Aromatics

  • In a large soup pot, heat the olive oil over medium heat.
  • Add the chopped onions and garlic and sauté until the onions turn translucent and fragrant, about 5 minutes.

2. Add Sweet Potatoes and Zucchini

  • Stir in the diced sweet potatoes and zucchinis, allowing them to cook for an additional 5 minutes. This step helps to enhance their flavors.

3. Simmer with Vegetable Broth

  • Pour in the vegetable broth, ensuring it covers the vegetables. Bring the mixture to a gentle boil.

4. Reduce Heat and Simmer

  • Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the sweet potatoes are tender.

5. Blend Until Smooth

  • Using an immersion blender or a countertop blender, carefully puree the soup until it’s velvety smooth.

6. Add Coconut Milk

  • Stir in the unsweetened coconut milk to add creaminess to the soup. Season with salt and pepper to taste. Adjust the seasoning to your preference.

7. Serve and Garnish

  • Ladle the Sweet Potato Zucchini Vichyssoise into bowls.
  • If desired, garnish with fresh chives for a burst of color and flavor.

8. Enjoy!

  • Serve your Sweet Potato Zucchini Vichyssoise hot, alongside a slice of crusty bread or a light salad.

This Sweet Potato Zucchini Vichyssoise is a testament to how a classic dish can be transformed into something extraordinary. With the rich creaminess of coconut milk and the natural sweetness of sweet potatoes and zucchinis, it’s a soup that’s both indulgent and nutritious. Whether you’re looking for a comforting meal on a chilly evening or an elegant starter for a dinner party, this recipe is sure to impress. Give it a try, and savor the blend of flavors and textures that make this vichyssoise a true culinary masterpiece.

Nutrition Per Serving

  • Calories per Serving:200 calories
  • Total Fat: 10g
  • Saturated Fat: 7g
  • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 600mg
  • Total Carbohydrates: 26g
  • Dietary Fiber: 4g
  • Sugars: 8g
  • Protein: 3g
  • Vitamin D: 0%
  • Calcium: 4%
  • Iron: 6%
  • Potassium: 580mg

Please note that these values are approximate and can vary based on factors such as the specific brands of ingredients used and portion sizes. It’s always a good idea to calculate precise nutritional information if you have specific dietary concerns.

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