Ingredients:

  • 2 tbsp olive oil
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 medium (100g) leek, white and light green parts only, sliced
  • 4 medium (1kg) zucchinis, chopped into thick rounds
  • 1 large (200g) Yukon Gold potato, peeled and cubed
  • 4 cups (950ml) vegetable broth, low sodium
  • 1 tsp (5g) dried thyme
  • 1/2 cup (120ml) heavy cream
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5g) salt
  • 1/2 tsp (2g) black pepper

Instructions:

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and leeks, cooking until translucent and soft, about 5 minutes.
  2. Stir in the minced garlic and dried thyme. Sauté for 60 seconds until the aroma is fragrant.
  3. Add the chopped zucchini and cubed potatoes. Stir to coat and cook 5 minutes until the zucchini softens slightly.
  4. Pour in the vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer 20 minutes until potatoes are fork tender.
  5. Remove the pot from heat. Use an immersion blender to process the soup until completely smooth.
  6. Stir in the heavy cream and fresh lemon juice.
  7. Add salt and black pepper. Stir until the color is uniform.