Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium (150g) yellow onion, diced
  • 4 cloves (20g) garlic, minced
  • 3 large (600g) zucchini, diced into ½ inch cubes
  • 1 medium (150g) Yukon Gold potato, peeled and diced small
  • 4 cups (950ml) low-sodium vegetable broth
  • 1 tsp (5g) sea salt
  • ½ tsp (2g) black pepper
  • ½ cup (120ml) full-fat coconut milk
  • 1 tbsp (15ml) fresh lemon juice
  • ¼ cup (10g) fresh basil leaves, packed

Instructions:

  1. Heat the olive oil in a pot over medium heat. Add the diced onion and sauté for 5–7 minutes until translucent and slightly golden. Stir in the minced garlic and cook for another 60 seconds until fragrant.
  2. Add the diced zucchini and potato to the pot and stir to coat in the oil. Pour in the vegetable broth, salt, and pepper. Bring the mixture to a boil, then reduce heat to low, cover and simmer for 15–20 minutes until the potato and zucchini are tender.
  3. Remove the pot from heat and stir in the fresh basil. Using an immersion blender, process the soup until completely smooth. Finally, stir in the coconut milk and lemon juice until the soup is creamy and bright.