Ingredients:

  • 1 kg zucchini, sliced into 1/2-inch rounds
  • 150g Yukon Gold potato, peeled and diced small
  • 2 large shallots, finely minced
  • 4 cloves garlic, smashed and peeled
  • 1 liter vegetable broth
  • 30 ml extra virgin olive oil
  • 15 ml fresh lemon juice
  • 0.5 cup fresh basil leaves, packed
  • 1 tsp sea salt
  • 0.5 tsp freshly cracked black pepper

Instructions:

  1. Heat the olive oil in a large heavy-bottomed Dutch oven over medium heat. Add the minced shallots and cook for 4 minutes until translucent.
  2. Add the smashed garlic and diced potato to the pot. Stir frequently for 2 minutes to allow the potato starches to begin breaking down.
  3. Increase heat to medium-high and add the zucchini rounds. Sauté for 5 minutes, stirring occasionally, until the zucchini starts to soften at the edges.
  4. Pour in the vegetable broth and bring to a simmer. Reduce heat to medium-low and cook for 15-20 minutes, or until the vegetables are fork-tender.
  5. Remove from heat. Stir in the fresh basil leaves and lemon juice.
  6. Carefully transfer the mixture to a high-speed blender and process on high until the soup is completely smooth and velvety. Season with salt and pepper to taste.