Ingredients:

  • 3 tbsp extra virgin olive oil
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 tsp (5g) sea salt
  • 1/2 tsp (2g) cracked black pepper
  • 2 lbs (900g) zucchini, sliced into rounds
  • 1 medium (150g) Yukon Gold potato, peeled and cubed
  • 4 cups (950ml) low sodium vegetable broth
  • 1 bay leaf
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 cup (10g) fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a Dutch oven or large heavy-bottomed pot over medium heat. Add the diced onions and cook for 5–7 minutes until translucent and slightly golden.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant, ensuring it does not brown.
  3. Add the sliced zucchini and cubed potatoes to the pot, coating them in the oil. Pour in the vegetable broth and add the bay leaf.
  4. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until potatoes are fork-tender and zucchini is soft.
  5. Remove the bay leaf. Use an immersion blender to blend the soup directly in the pot until completely smooth.
  6. Stir in the fresh lemon juice and chopped parsley. Taste and adjust salt and pepper if needed.