Creamy Zucchini Soup with Mint and Lemon

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for another minute, until fragrant.

Add the chopped zucchini and cook for 5-7 minutes, stirring occasionally, until slightly softened.

Pour in the vegetable broth and bring to a simmer. Reduce heat and cook for 15-20 minutes, or until the zucchini is very tender.

Remove the pot from the heat and stir in the chopped fresh mint and lemon juice.

Carefully blend the soup using an immersion blender, or transfer to a regular blender in batches. Blend until smooth and creamy.

Stir in the heavy cream (or coconut cream) and season with salt and pepper to taste.

Serve warm or chilled, garnished with a sprig of mint and a sprinkle of lemon zest.