Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 medium carrot, finely diced
  • 2 medium zucchini, diced into ½ inch cubes
  • 2 medium Yukon Gold potatoes, peeled and cubed
  • 6 cups vegetable broth
  • 1 tsp dried Italian seasoning
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • ½ cup heavy cream
  • 1 tbsp fresh lemon juice
  • ¼ cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and carrots; sauté for 5–7 minutes until the onions are translucent and carrots have softened.
  2. Stir in the minced garlic and cook for 30 seconds until fragrant, ensuring it does not burn.
  3. Add the cubed zucchini and potatoes to the pot. Stir in the Italian seasoning, salt, and pepper to coat the vegetables.
  4. Pour in the broth and bring the mixture to a boil. Immediately reduce the heat to low, cover, and simmer for 20–25 minutes or until the potatoes are fork-tender.
  5. Remove the pot from the heat and use an immersion blender to puree the soup until smooth and velvety.
  6. Stir in the heavy cream, fresh lemon juice, and chopped parsley before serving.