Ingredients:

  • 2 tbsp (30g) unsalted butter
  • 1 medium (150g) yellow onion, diced
  • 2 cloves (6g) garlic, minced
  • 1 stalk (40g) celery, finely chopped
  • 2 medium (500g) zucchini, diced
  • 2 medium (400g) Yukon Gold potatoes, peeled and cubed into ½ inch pieces
  • 4 cups (950ml) vegetable broth
  • 1 tsp (2g) dried thyme
  • ½ cup (120ml) heavy cream
  • 1 tbsp (15ml) fresh lemon juice
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper

Instructions:

  1. Melt the butter in a large pot over medium heat. Add the diced onion, celery, and garlic, stirring frequently for 3-4 minutes until the onions become translucent.
  2. Stir in the diced zucchini and cubed potatoes until they are well coated in butter.
  3. Pour in the vegetable broth and stir in the dried thyme, salt, and black pepper.
  4. Bring the mixture to a boil, then immediately reduce heat to low.
  5. Cover and simmer for 15-20 minutes until the potatoes are fork tender.
  6. Remove the pot from heat. Use an immersion blender to process the soup until completely smooth and.
  7. Stir in the heavy cream and fresh lemon juice.
  8. Blend one final time to emulsify the soup and combine the flavors.