Ingredients:

  • 2 tbsp Extra virgin olive oil
  • 1 Large yellow onion, finely diced
  • 3 Cloves garlic, smashed and minced
  • 1 tsp Sea salt
  • ½ tsp Cracked black pepper
  • 2 lbs fresh zucchini, sliced into half-moons
  • 1 Medium Yukon Gold potato, peeled and small-diced
  • 4 cups low-sodium vegetable broth
  • ½ tsp dried oregano or thyme
  • 1 tbsp fresh lemon juice
  • ½ cup fresh basil leaves, packed
  • ¼ cup full-fat coconut milk

Instructions:

  1. Heat the extra virgin olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and a pinch of salt. Sauté for 5 minutes until the onions are translucent and fragrant.
  2. Add the smashed and minced garlic to the pot and cook for 30 seconds until fragrant.
  3. Stir in the sliced zucchini, 1 tsp salt, and ½ tsp pepper. Cook for 5 minutes, stirring occasionally.
  4. Add the diced Yukon Gold potato and the ½ tsp of dried herbs.
  5. Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes until the potatoes are fork tender.
  6. Stir in the fresh lemon juice and the ¼ cup of coconut milk.
  7. Remove from heat. Add the ½ cup of fresh basil leaves.
  8. Use an immersion blender to process the soup until it is completely velvety and smooth.
  9. Taste and add a pinch more salt if needed. Serve immediately while the color is at its peak.