Step 1

Place zucchini, onion, potato, garlic, vegetable broth, and salt and pepper in a medium size saucepan with a lid over medium-high heat.

Step 2

Bring to a boil and let it simmer for 20-25 minutes until zucchini and potato are softened and tender.

Step 3

Off the heat, using an immersion blender (regular blender or food processor), puree soup until creamy and no chunks remaining.

Step 4

Garnish with a dollop of yogurt sauce, sour cream or a squeeze of lemon juice and fresh herbs.