• In a large Dutch Oven cast iron pan or large saucepan, heat olive oil, and cook chopped onion and crushed garlic until fragrant - about 3-4 minutes. Stir often to prevent the onion from cooking too fast.
• Meanwhile, peel potatoes and trim zucchini ends - keep the zucchini skin on for additional nutrients.
• Dice potatoes into cubes of about 1 inch (2.5cm) and thinly slice zucchini into a half-moon shape of about 1/4 inches (0.6 cm) thickness.
• Place the chopped vegetable into the saucepan, stir and cook for 6-7 minutes until the zucchini and potatoes are slightly roasted and fragrant.
• Pour vegetable stock, cover saucepan with a lid, and bring to boil. Then, reduce to medium/low heat and cook for 15 to 20 minutes or until the vegetables are fork-tender.
• Remove saucepan from heat and use an immersion blender to blend the soup. You can also blend in a high-speed blender if your jug can handle hot liquids like the Vitamix brand.
• Serve with a drizzle of coconut cream or soy cream for extra creamy smooth texture, or some raw shredded zucchini for extra texture if desired. You can also sprinkle 1 teaspoon vegan parmesan on top of the bowl for a cheesy flavor

Storage

• Store the soup in an airtight container in the fridge for up to 4 days or freeze for later. Thaw in the fridge the day before serving. Rewarm in a saucepan over medium heat.