# 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 Seasoning
09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh basil, chopped
11 - 1 teaspoon fresh thyme leaves
12 - 1/2 teaspoon salt, or 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 cream
# How-To Steps:
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 and cook for 1 minute until fragrant, stirring constantly to prevent burning.
03 - Stir in sliced zucchini and diced potato. Cook, stirring occasionally, for 5 minutes until vegetables begin to soften.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer partially covered for 15 minutes until all vegetables are very tender.
05 - Remove from heat. Stir in chopped parsley, basil, thyme leaves, and lemon zest, allowing flavors to meld.
06 - Using an immersion blender, blend the soup until smooth and silky. Alternatively, carefully transfer soup in batches to a blender and puree until desired consistency is achieved.
07 - Stir in cream or coconut milk if using. Season to taste with additional salt and pepper as needed.
08 - Gently reheat if necessary. Serve hot or chilled, garnished with fresh herbs and a drizzle of olive oil or cream swirl.
