Step 1

Put a large pot on medium-high heat, heat the oil. Add the zucchini, onions, garlic, carrots, celery, zucchini, and leeks, and stir together.

Step 2

When the vegetables are sauteed, add the broth, potatoes, lemon juice, sriracha, and pepper. Turn heat to medium-low and let sit until veggies are soft - about 30 minutes.

Step 3

Use an immersion blender to puree ⅔ of the soup. If you don’t have an immersion blender, you can use a regular blender working in batches.