Silky smooth zucchini soup with fresh herbs, lemon zest, and optional cream. A light 40-minute vegetarian delight.
# 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 & 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 - Extra fresh herbs, finely chopped
16 - Drizzle of olive oil or cream swirl
# 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 browning.
03 - Stir in sliced zucchini and diced potato. Cook, stirring occasionally, for 5 minutes until vegetables begin to soften.
04 - Pour vegetable broth into the pot. Bring to a boil, then reduce heat and simmer partially covered for 15 minutes until all vegetables are very tender and easily pierced.
05 - Remove from heat and add chopped parsley, basil, thyme, and lemon zest, allowing flavors to meld for 1 minute.
06 - Blend the soup with an immersion blender until achieving a smooth, silky consistency. Alternatively, carefully transfer in batches to a blender and puree until smooth.
07 - Stir in cream or coconut milk if desired for enhanced richness. Season to taste with additional salt and pepper.
08 - Gently reheat if necessary. Serve hot or chilled, garnished with extra fresh herbs and a drizzle of olive oil or cream.
