Creamy Zucchini and Potato Soup with Lemon Recipe
Fragrant with herbes de Provence and brightened with the juice and zest of fresh lemon, this zucchini and potato soup tastes amazing. Try it!
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Cooking tools:
- Immersion blender
- Blender
- Dutch oven
- Microplane
- Stove
- Measuring spoon
Ingredients
- 2 cups fresh or frozen sliced leeks
- 4 cups low-sodium vegetable broth
- 3 cups fresh or frozen shredded zucchini
- 2 8-oz. russet potatoes, peeled and coarsely chopped
- 1 teaspoon dried herbes de Provence, crushed
- 2 15-oz. cans no-salt-added cannellini beans, undrained
- 1 teaspoon lemon zest
- ¼ cup lemon juice
- ½ teaspoon sea salt
- ½ cup raw pepitas (pumpkin seeds), coarsely chopped
- Lemon wedges
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