# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium onion, chopped
03 - 2 garlic cloves, minced
04 - 4 medium zucchinis (about 1.75 pounds), sliced
05 - 1 medium potato, peeled and diced
06 - 1 stalk celery, chopped
→ Liquids
07 - 4 cups vegetable broth
08 - ½ 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 - ½ teaspoon salt, or to taste
13 - ¼ teaspoon black pepper
14 - Zest of ½ lemon
→ Garnish
15 - Extra fresh herbs, finely chopped
16 - Drizzle of olive oil or swirl of cream
# How To Make It:
01 - Heat 2 tablespoons 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 and lightly golden.
03 - Stir in sliced zucchini and diced potato. Cook, stirring occasionally, for 5 minutes to develop flavor.
04 - Pour in 4 cups vegetable broth. Bring to a boil, reduce heat to medium-low, and simmer partially covered for 15 minutes until vegetables are very tender.
05 - Remove from heat. Add chopped parsley, basil, thyme leaves, and lemon zest. Let steep for 1 minute.
06 - Blend the soup using an immersion blender until smooth and silky. Alternatively, blend in batches using a standard blender, working in small portions for safety.
07 - Stir in ½ cup heavy cream or coconut milk if desired. Season to taste with additional salt and pepper.
08 - Reheat gently over low heat if needed. Serve hot or chilled, garnished with fresh herbs and a drizzle of olive oil or cream swirl.
