# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 4 medium zucchinis (approximately 28 ounces), 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, adjusted to taste
13 - 1/4 teaspoon black pepper
14 - Zest of 1/2 lemon
→ Garnish
15 - Fresh herbs, finely chopped
16 - Olive oil or cream for drizzling
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and celery, sauté for 4 minutes until softened and translucent.
02 - Add minced garlic to the pot 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 to begin softening the vegetables.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to medium-low and simmer partially covered for 15 minutes until all vegetables are very tender and easily pierced with a fork.
05 - Remove pot from heat. Add fresh parsley, basil, thyme, and lemon zest, stirring gently to distribute evenly throughout.
06 - Blend the soup using an immersion blender until completely smooth and silky. Alternatively, carefully transfer soup in batches to a blender and blend until smooth, then return to pot.
07 - Stir in cream or coconut milk if desired. Season to taste with additional salt and pepper. Reheat gently over low heat if necessary.
08 - Ladle into bowls and serve hot or chilled. Garnish generously with chopped fresh herbs and a drizzle of olive oil or swirl of cream.
