Light, silky summer squash soup with fresh herbs, lemon zest, and a hint of cream. Perfect warm or chilled.
# What You'll 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 Seasonings
09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh basil, chopped
11 - 1 teaspoon fresh thyme leaves
12 - 1/2 teaspoon salt, adjusted to taste
13 - 1/4 teaspoon black pepper
14 - Zest of 1/2 lemon
→ Garnish
15 - Fresh herbs, finely chopped
16 - Olive oil or cream, for drizzling
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and celery, sautéing for 4 minutes until softened and translucent.
02 - Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent browning.
03 - Stir in sliced zucchini and diced potato. Cook for 5 minutes, stirring occasionally, to begin softening the vegetables.
04 - Pour vegetable broth into the pot. Bring to a boil, then reduce heat and simmer partially covered for 15 minutes until all vegetables are very tender.
05 - Remove pot from heat. Add parsley, basil, thyme, and lemon zest, stirring gently to combine.
06 - Using an immersion blender, blend the soup until completely smooth. Alternatively, work in batches using a traditional blender, returning puréed portions to the pot.
07 - Stir in cream or coconut milk if desired. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Reheat gently over low heat if necessary. Ladle into bowls and serve hot or chilled, garnished with fresh herbs and a drizzle of olive oil or cream.
