Creamy Zucchini Soup

Ingredients:

• 4 medium zucchinis
• 1 large onion
• 2 cloves garlic
• 1 medium potato (optional, for extra creaminess)
• 750 ml (3 cups) vegetable broth
• 2 tablespoons extra virgin olive oil
• 100 ml (1/2 cup) coconut milk or heavy cream (optional, for extra creaminess)
• Salt and pepper to taste
• Fresh basil or parsley leaves (optional, for garnish)

Instructions:

1. Prepare the Vegetables:

   • Wash and cut the zucchinis into chunks.
   • Peel and chop the onion.
   • Mince the garlic.
   • If using, peel and dice the potato.

2. Sauté the Vegetables:

   • Heat the olive oil in a large pot over medium heat.
   • Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.
   • Add the zucchini (and potato, if using) and cook for another 5 minutes, stirring occasionally.

3. Cook the Soup:

   • Pour in the vegetable broth and bring to a boil.
   • Reduce the heat and let it simmer for about 15-20 minutes, or until the zucchini (and potato, if using) are tender.

4. Blend the Soup:

   • Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
   • If you prefer a creamier texture, stir in the coconut milk or heavy cream.

5. Season and Serve:

   • Taste and adjust seasoning with salt and pepper as needed.
   • Garnish with fresh basil or parsley leaves if desired.
   • Serve hot.