Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium (150g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 medium (100g) carrot, diced
  • 1 stalk (40g) celery, diced
  • 1.5 lbs (680g) zucchini, cubed into 1-inch pieces
  • 1 medium (150g) gold potato, peeled and cubed
  • 4 cups (950ml) low-sodium vegetable broth
  • 1 tsp (5g) dried Italian seasoning
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/4 cup (10g) fresh basil leaves, packed
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 tbsp (15ml) extra virgin olive oil, for drizzling

Instructions:

  1. Heat 2 tbsp extra virgin olive oil in a Dutch oven or heavy-bottomed pot over medium heat.
  2. Add the diced onion, carrot, and celery. Sauté for 5–7 minutes until the onions are translucent and the carrots have softened.
  3. Stir in the minced garlic and Italian seasoning, cooking for 60 seconds until fragrant.
  4. Add the cubed zucchini and potato to the pot, stirring well to coat the vegetables in the aromatic oil.
  5. Pour in the low-sodium vegetable broth and simmer until the vegetables are tender-crisp.
  6. Remove the pot from the heat and use an immersion blender (or transfer to a high-speed blender) to blend until the soup is velvety and smooth.
  7. Stir in the fresh basil leaves and lemon juice to brighten the flavor.
  8. Ladle into bowls and serve topped with grated Parmesan cheese and a drizzle of extra virgin olive oil.