Ingredients:

  • 2 tbsp extra-virgin olive oil
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 2 lbs (900g) zucchini, chopped into thick half-moons
  • 6 cups (1.4L) low-sodium vegetable broth
  • 1 tsp dried Italian seasoning
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp fresh lemon juice
  • 1/4 cup (10g) fresh parsley, chopped

Instructions:

  1. Heat the olive oil in your pot over medium heat. Add the diced onion and sauté for 4-5 minutes until translucent and just beginning to turn golden.
  2. Stir in the minced garlic and cook for 60 seconds until the aroma is fragrant but not browned.
  3. Toss in the chopped zucchini and Italian seasoning. Increase heat slightly and cook for 5-7 minutes, stirring occasionally, until zucchini softens and develops light golden edges.
  4. Pour in the vegetable broth and stir in the salt and pepper. Bring the mixture to a boil, then immediately reduce heat to low. Cover and simmer for 10-12 minutes, or until the zucchini is tender enough to be smashed with a fork.
  5. Remove the pot from heat. Use an immersion blender directly in the pot, blending on high until the soup is completely smooth and vivid green. Stir in the fresh lemon juice and chopped parsley just before serving.