Ingredients:

  • 2 tbsp extra virgin olive oil
  • 2 medium leeks, white and light green parts only, sliced (200g)
  • 3 cloves garlic, minced (15g)
  • 1 small yellow onion, diced (110g)
  • 1 lb broccoli florets and tender stems, chopped (450g)
  • 2 medium zucchini, diced (400g)
  • 1 medium gold potato, peeled and cubed (150g)
  • 6 cups low-sodium vegetable broth (1.4L)
  • 1 tsp sea salt
  • ½ tsp cracked black pepper
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the olive oil over medium heat in a large heavy-bottomed pot or Dutch oven.
  2. Add the sliced leeks and diced onion, sautéing for 5–7 minutes until they become translucent and fragrant.
  3. Stir in the minced garlic and cook for another 60 seconds, ensuring it does not brown.
  4. Add the diced zucchini and cubed potatoes to the pot and stir to coat them in the oil and aromatics.
  5. Pour in the vegetable broth and bring the mixture to a gentle boil.
  6. Reduce heat to low, cover, and simmer for 12–15 minutes until the potatoes are fork-tender.
  7. Stir in the broccoli florets and cook for an additional 5 minutes to preserve the vibrant green color.
  8. Remove the pot from the heat and use an immersion blender to process the soup until completely smooth, blending for approximately 2 minutes for a velvety texture.
  9. Stir in the fresh lemon juice, salt, and cracked black pepper to finish.