Soups · About 40 minutes

Zucchini, potato and carrot soup

Name: Zucchini, potato and carrot soup
Total time: 40 min
Yield: 4 people
Cuisine: Egyptian
Ingredients: 250 g zucchini, small cubes; 250 g potatoes, small cubes; 150 g carrots, small cubes; 100 g chopped onion; 1 tbsp oil; 1200 ml hot water; 2 tbsp chopped parsley; 0.5 tsp salt, or to taste; 0.25 tsp black pepper

Mawgoud Kitchen · Published 2026-10-15 · Updated 2026-10-15

A light broth with visible vegetable pieces, without cream or stock cubes.

Egyptian cuisine

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Total time: 40 minutes
Servings: 4
Cuisine: Egyptian

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Wash the vegetables and peel potatoes and carrots. Cut potatoes and carrots into cubes about 1 cm wide, with zucchini slightly larger so it keeps its shape.
Heat oil in a medium pot. Soften onion for 4 minutes over medium heat without dark browning.
Add potatoes, carrots and hot water. Bring to a boil, reduce heat, partly cover and simmer for 12 minutes.
Add zucchini, salt and pepper. Cook for another 10–12 minutes until all vegetables are fork-tender. Add a little hot water if too much liquid evaporates.
Add parsley in the last minute and adjust salt. Serve hot. This is a broth with vegetable pieces, not a creamy soup.

A helpful tip ✳

Add zucchini after potatoes and carrots to preserve its shape. Different cube sizes change the cooking time.

An editorial recipe not yet practically tested by the site team. Check actual doneness; times are approximate.

Before you start

Do I need ready-made stock?

No. This recipe uses water and vegetables. If substituting stock, check its salt and allergens. Flavour and ingredient matching will differ.

Can I blend it?

You can mash part for a thicker texture. Remove from the heat and follow your blender's safety instructions for hot liquids.

Storing leftovers: Read safe storage guidance and sources

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Zucchini, potato and carrot soup

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