Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 medium (100g) leek, white and light green parts only, cleaned and sliced
  • 2 lbs (900g) zucchini, chopped into 1-inch chunks
  • 4 cups (950ml) low-sodium vegetable broth
  • 1 tsp salt
  • 1/2 tsp black pepper, freshly cracked
  • 1 tbsp fresh lemon juice
  • 1/4 cup (10g) fresh dill or parsley, chopped
  • 1 tbsp (15g) fresh chives, minced for garnish

Instructions:

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and leeks, stirring occasionally until they become translucent and soft (about 5 minutes).
  2. Stir in the minced garlic and cook for 60 seconds until fragrant, ensuring it does not burn.
  3. Add the chopped zucchini chunks to the pot. Increase the heat slightly and sauté for 5–7 minutes, stirring occasionally, until the edges of the zucchini begin to turn golden.
  4. Pour in the vegetable broth, salt, and pepper. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 10–12 minutes or until the zucchini is fork-tender.
  5. Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth and velvety.
  6. Stir in the fresh lemon juice and chopped dill or parsley. Garnish with minced chives before serving.