Ingredients:

  • 2 lbs zucchini, sliced into 1/2-inch rounds
  • 1 medium Yukon Gold potato, peeled and diced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, smashed and peeled
  • 4 cups low-sodium vegetable broth
  • 1 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp fresh lemon juice
  • 1/2 cup fresh basil leaves, packed

Instructions:

  1. Heat the 1 tbsp extra virgin olive oil in a large pot over medium heat and add the diced onion. Cook for 5 minutes until translucent and soft.
  2. Stir in the 3 cloves of smashed garlic and 1/2 tsp cracked black pepper. Sauté for 1 minute until the aroma fills the room.
  3. Toss in the 2 lbs sliced zucchini and the 1 diced Yukon Gold potato, stirring to coat them in the oil.
  4. Pour in the 4 cups low sodium vegetable broth and the 1 tsp sea salt.
  5. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes until the potato chunks are easily smashed with a fork.
  6. While the soup simmers, wash your 1/2 cup basil leaves and set them aside.
  7. Remove the pot from the heat and stir in the 1 tbsp fresh lemon juice.
  8. Add the fresh basil leaves directly into the hot liquid.
  9. Use an immersion blender (or transfer to a standard blender) and process until the texture is completely velvety and vibrant green.
  10. Taste the soup and add more salt if needed, then ladle into bowls immediately.