Servings - 2

Ingredients: 

• 1 potato, diced 

• 1/2 zucchini, diced 

• 5 mushrooms, sliced 

• 5 pieces of broccoli florets 

• 2–3 garlic cloves, chopped 

• 1 large onion, chopped 

• 2 tablespoons oil (olive oil or vegetable oil) 

• Salt and pepper to taste 

• 2–3 cups vegetable broth 

• Fresh coriander leaves, chopped 

• 1 tablespoon lemon juice 

• 1/4 cup cream  

Method:  

1. In a large pot, heat 2 tablespoons of oil over medium heat. 

2. Add the chopped garlic and sauté for about 30 seconds until fragrant. 

3. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes.

4. Add the diced potato, zucchini, sliced mushrooms, and broccoli florets to the pot.

5. Add salt and pepper, stir well and sauté for 5 minutes. 

6. Pour in 2-3 cups of vegetable broth, enough to cover the vegetables and add coriander.  

7. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potato and broccoli are tender. 

8. Use a blender to puree the soup until smooth. 

9. Alternatively, transfer the soup in batches to a blender and blend carefully. 

10. Stir in lemon juice and 1/4 cup of cream. 

11. Simmer for another 1-2 minutes, but do not let it boil. 

12. Ladle the soup into bowls and garnish with fresh coriander leaves. 

13. Serve warm with crusty bread or as a light meal.