Instructions

1. Heat olive oil in a large pot. Add onion and garlic; sauté 3–4 minutes until soft.

2. Add zucchini and potato; cook 5 minutes, stirring occasionally.

3. Pour in broth, bring to a boil, then reduce heat and simmer 20 minutes, until vegetables are tender.

4. Stir in basil leaves, then use an immersion blender to puree until smooth.

5. Taste and add salt if needed. Serve warm.