# What You Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 4 medium zucchinis (approximately 1.75 pounds), sliced
05 - 1 medium potato, peeled and diced
06 - 1 stalk celery, chopped
→ Liquids
07 - 4 cups vegetable broth
08 - 1/2 cup heavy cream or coconut milk, optional
→ Herbs and Seasonings
09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh basil, chopped
11 - 1 teaspoon fresh thyme leaves
12 - 1/2 teaspoon salt, adjusted to taste
13 - 1/4 teaspoon black pepper
14 - Zest of 1/2 lemon
→ Garnish
15 - Extra fresh herbs, finely chopped
16 - Drizzle of olive oil or swirl of heavy cream
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and celery, sautéing for 4 minutes until softened and translucent.
02 - Add minced garlic to the pot and cook for 1 minute until fragrant.
03 - Stir in sliced zucchini and diced potato. Cook, stirring occasionally, for 5 minutes to begin softening.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer partially covered for 15 minutes until vegetables are very tender.
05 - Remove pot from heat. Add fresh parsley, basil, thyme, and lemon zest, allowing flavors to meld.
06 - Blend the soup using an immersion blender until smooth and silky, or work in batches using a standard blender.
07 - Stir in heavy cream or coconut milk if desired. Season to taste with additional salt and pepper.
08 - Reheat gently if needed. Serve hot or chilled, garnished with fresh herbs and a drizzle of olive oil or cream.
