# 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 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 cream or coconut milk, optional for richness
→ 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 from 1/2 lemon
→ Garnish
15 - Fresh herbs, finely chopped
16 - Olive oil or cream for drizzling
# Step-by-step 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 and cook for 1 minute until fragrant, stirring constantly to prevent browning.
03 - Stir in sliced zucchini and diced potato. Cook while stirring occasionally for 5 minutes until vegetables begin to soften.
04 - Pour vegetable broth into the pot. Bring to a rolling boil, then reduce heat and simmer partially covered for 15 minutes until vegetables are very tender and easily pierced.
05 - Remove pot from heat. Add parsley, basil, thyme, and lemon zest, stirring to combine and allowing flavors to meld.
06 - Using an immersion blender, puree the soup until achieving a silky, smooth consistency. Alternatively, carefully transfer soup in batches to a standard blender, pulsing until completely smooth.
07 - Stir in cream or coconut milk if desired. Taste and adjust seasoning with additional salt and pepper as needed for optimal balance.
08 - Gently reheat if necessary over low heat, or serve chilled depending on preference. Ladle into bowls and garnish with fresh herbs and a drizzle of olive oil or cream swirl.
