Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 4 medium zucchini, sliced into rounds
  • 4 cups vegetable broth
  • 1 medium gold potato, peeled and diced
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup heavy cream
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place pot over medium heat and melt the butter.
  2. Add diced onion and sauté for 4-5 minutes until translucent and soft.
  3. Stir in minced garlic and dried herbs; cook for 60 seconds until fragrant.
  4. Add sliced zucchini and diced potato. Stir for 3-4 minutes until zucchini begins to soften.
  5. Pour in vegetable broth, salt, and pepper. Bring to a gentle boil, then reduce heat to low.
  6. Cover and simmer for 12-15 minutes, or until the potatoes are fork-tender.
  7. Remove pot from heat and use an immersion blender to process the soup until completely smooth.
  8. Stir in heavy cream, lemon juice, and chopped fresh parsley. Taste and add additional salt if needed.