A delightful and creamy soup featuring zucchini and fresh herbs, perfect for a cozy meal.
Heat the olive oil in a large pot over medium heat.
Using extra virgin olive oil adds a rich flavor to the soup.
Add the chopped onion and sauté until softened.
Stir frequently to prevent the onion from browning.
Add the diced potatoes and cook for a few minutes.
Cut the potatoes into small cubes for quicker cooking.
Stir in the sliced zucchini and cook for another 5 minutes.
Ensure the zucchini slices are even for uniform cooking.
Pour in the vegetable stock and bring to a boil. Reduce heat and simmer until the vegetables are tender.
Cover the pot to retain the flavors while simmering.
Add the garlic and basil, then blend the soup until smooth.
Use an immersion blender directly in the pot for convenience.
Stir in the lemon juice and Greek yogurt, then season with salt and pepper to taste.
Adjust the seasoning gradually to suit your taste.
Serve the soup hot, garnished with a drizzle of olive oil and a sprig of basil.
Serve with crusty bread for a complete meal.
