Ingredients:

  • 2 tbsp (30ml) extra virgin olive oil
  • 1 large yellow onion, diced (approx. 150g)
  • 3 cloves garlic, smashed and minced
  • 1 tsp (5g) sea salt
  • 0.5 tsp (2g) cracked black pepper
  • 2 lbs (900g) fresh zucchini, sliced into half-moons
  • 1 medium gold potato, peeled and small-diced (approx. 150g)
  • 4 cups (950ml) vegetable broth
  • 1 tsp (1g) dried oregano
  • 1 tbsp (15ml) fresh lemon juice
  • 0.25 cup (10g) fresh basil leaves
  • 0.25 cup (25g) grated Parmesan cheese (optional)

Instructions:

  1. Place a large Dutch oven or heavy-bottomed pot over medium heat and add the olive oil. Once shimmering, add the onions and salt. Sauté for 5 minutes until the onions are translucent.
  2. Stir in the minced garlic and 1 tsp oregano for 30 seconds until you smell that amazing aroma. Add the 2 lbs of sliced zucchini, the diced potato, and 0.5 tsp pepper. Pour in the 4 cups of vegetable broth.
  3. Bring the liquid to a boil, then turn the heat down to low. Cover and simmer for 15 minutes until the potato chunks fall apart when pressed with a spoon.
  4. Remove the pot from heat. Stir in the fresh lemon juice and fresh basil leaves.
  5. Using a high-speed immersion blender, blend the mixture until a completely smooth, satin-like consistency is achieved. Season with additional salt and pepper to taste and serve immediately.