Summer Zucchini and Broccoli Soup

Ingredients

• 3 leeks, sliced into a half moons, thoroughly rinsed
• 2 cups red potatoes, diced
• 4 1/2 cups, zucchini, diced
• 2 cups broccoli, chopped
• 2 garlic cloves, thinly sliced
• 4 cups broth
• 4 Tablespoons extra virgin olive oil
• 1/2 Tablespoon fresh oregano, chopped
• 12 basil leaves, sliced into thin ribbons
• 1/2 Tablespoon fresh chives, chopped
• 1/2 teaspoon red pepper flakes
• Zest of 1 lemon

Directions

1. In a large pot heat the olive oil, then toss in the cleaned and sliced leeks. Saute until translucent.
2. Add the sliced garlic and diced potatoes. Saute until the potatoes just become tender.
3. Add the zucchini and saute until it begins to soften.
4. Pour in the broth and toss in the chopped broccoli.
5. Bring it up to a boil, then cover and let it simmer for about 20 minutes.
6. Stir occasionally. When the vegetables are fully cooked, stir in the oregano, basil, chives, red pepper flakes and lemon zest.
7. Let it cook together for about 5 minutes. Then serve.