Servings: 2

Ingredients:

• 1 potato, diced

• ½ zucchini, diced

• 5 mushrooms, sliced

• 5 broccoli florets

• 2-3 garlic cloves, chopped

• 1 large onion, chopped

• 2 tablespoons olive or vegetable oil

• Salt and pepper to taste

• 2-3 cups vegetable broth

• Fresh coriander leaves, chopped (for garnish)

• 1 tablespoon lemon juice

• ¼ cup cream

Method:

1. Heat 2 tablespoons of oil in a large pot over medium heat.

2. Add chopped garlic and sauté for about 30 seconds until fragrant.

3. Add chopped onion and sauté until soft and translucent (about 3-4 minutes).

4. Stir in the diced potato, zucchini, mushrooms, and broccoli florets.

5. Season with salt and pepper, then sauté for 5 minutes.

6. Pour in 2-3 cups of vegetable broth (enough to cover the vegetables) and add coriander.

7. Bring to a boil, then reduce heat and let it simmer for 15-20 minutes until the potato and broccoli are tender.

8. Blend the soup until smooth using an immersion blender or a regular blender in batches.

9. Stir in lemon juice and cream.

10. Simmer for another 1-2 minutes without boiling.