lightened Broccoli and Potato Soup

1   teaspoon olive oil
1   garlic clove, smashed
½ small onion, chopped
¾ pound broccoli, cut into ½-
to 1-inch pieces
6 ounces red potatoes, peeled
and cut into ½-inch pieces
1 teaspoon sea or kosher salt,
divided
½ teaspoon freshly ground
black pepper, divided
3 cups vegetable broth
½ teaspoon lemon zest  

Nutritional Information per serving (1 cup):
Calories 246 (54% from fat) • carb. 28g • pro. 3gfat 16g sat. fat 14g • chol. 10mg • sod. 362mgcalc. 112mg • fiber 4g

1. Put olive oil into large saucepan or small stockpot and place over medium heat. Once oil is hot and shimmers across the surface of the pot, add the garlic and onion. Sauté until soft and fragrant, about 5 minutes.
2. Stir in the broccoli and potatoes with the salt and pepper. Add the broth and turn the heat up slightly to bring to a boil.
3. When the mixture comes to a boil, reduce the temperature to maintain a simmer. Simmer for about 20 to 30 minutes, so that the vegetables are completely tender.
4. Once tender, scoop the solids from the liquid and add to the blender. Remove measured pour lid, blend on Low until smooth. With blender running, add the liquid and any remaining solids and continue blending until smooth.
5. Add the lemon zest. Taste and adjust seasoning accordingly.