Ingredients:

  • 2 tbsp olive oil
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 4 medium (800g) zucchinis, roughly chopped
  • 1 medium (200g) russet potato, peeled and cubed
  • 4 cups (950ml) vegetable broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh lemon juice
  • 1/4 cup (60ml) heavy cream

Instructions:

  1. Heat the olive oil in a large pot over medium heat. Add the onions and cook until translucent and soft. Stir in the garlic and cook for 60 seconds until fragrant.
  2. Add the chopped zucchini and cubed potatoes to the pot. Stir frequently for about 5 minutes until the zucchini edges soften.
  3. Pour in the vegetable broth, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until potatoes are fork-tender.
  4. Remove the pot from heat and use an immersion blender to blend the soup directly in the pot until the texture is completely smooth and glossy.
  5. Stir in the fresh lemon juice and heavy cream. Taste and adjust salt and pepper if needed.