Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1/2 tsp sea salt
  • 4 large zucchinis, chopped into rounds
  • 1 medium Yukon Gold potato, peeled and diced small
  • 4 cups vegetable broth, low sodium
  • 1/4 tsp black pepper
  • 1/2 cup heavy cream
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Melt the butter in your pot over medium low heat. Add the diced onion and salt, cooking for 4–5 minutes until they look translucent and soft. Note: Don't let them brown, or the soup will lose its bright color.
  2. Stir in the minced garlic and cook for 60 seconds until you can smell it clearly.
  3. Turn the heat up to medium. Toss in the chopped zucchini and diced potato, stirring them for a minute to coat them in the butter.
  4. Pour in the vegetable broth and black pepper. Bring the liquid to a gentle boil.
  5. Reduce the heat and simmer for 12–15 minutes until the potato pieces are fork tender.
  6. Take the pot off the heat. Use an immersion blender directly in the pot and process until the texture is completely smooth and silky.
  7. Stir in the heavy cream and lemon juice.
  8. Fold in the fresh parsley. Taste it one last time and add a pinch more salt if it feels flat.