Ingredients:

  • 2 lbs zucchini, sliced into half-moons
  • 1 large yellow onion, diced
  • 4 cloves garlic, smashed
  • 1 medium Yukon Gold potato, peeled and diced
  • 4 cups low-sodium vegetable broth
  • 0.5 cup full-fat coconut milk
  • 1 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 tbsp fresh lemon juice
  • 0.25 cup fresh dill or basil

Instructions:

  1. Heat 1 tbsp extra virgin olive oil in your pot over medium heat. Add the diced onion and 1 tsp sea salt, cooking for 5 minutes until translucent and soft.
  2. Add the 4 smashed garlic cloves and 0.5 tsp cracked black pepper.
  3. Stir in the 2 lbs sliced zucchini and diced Yukon Gold potato. Sauté for 3 minutes until the zucchini edges look slightly glossy.
  4. Pour in the 4 cups vegetable broth. Bring to a boil, then reduce heat to a simmer.
  5. Cover and cook for 15-20 minutes until the potato chunks can be easily smashed with a fork.
  6. Use an immersion blender to process the soup until completely smooth and velvety.
  7. Stir in the 0.5 cup coconut milk and 1 tbsp lemon juice.
  8. Turn off the heat and stir in the 0.25 cup fresh dill or basil.
  9. Taste one final time; zucchini is a salt sponge, so you might need an extra pinch.