Silky summer squash soup with fresh herbs, lemon zest, and optional cream. Light and refreshing vegetarian dish.
# 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 and Seasoning
09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh basil, chopped
11 - 1 teaspoon fresh thyme leaves
12 - 1/2 teaspoon salt, or 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 swirl of cream
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and celery, sauté for 4 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in sliced zucchini and diced potato. Cook, stirring occasionally, for 5 minutes.
04 - Pour in vegetable broth. Bring to a boil, reduce heat, and simmer partially covered for 15 minutes until vegetables are very tender.
05 - Remove from heat. Add chopped parsley, basil, thyme, and lemon zest.
06 - Blend the soup with an immersion blender until smooth and silky, or transfer in batches to a blender.
07 - Stir in heavy cream or coconut milk if desired. Season to taste with salt and pepper.
08 - Reheat gently if needed. Serve hot or chilled, garnished with extra fresh herbs and a drizzle of olive oil or cream.
