1: Start by peeling and dicing all of your vegetables.
2: Heat a large pot to medium high heat, then add oil. Sauté your onion, carrots, and celery until brownish. Add potatoes.
3: Pour in your soy sauce and mix. Add your zucchinis, lemon, garlic cloves, and chicken broth. Give it a good mix then add your parsley on top.
4: Bring it to a boil, then reduce heat to a simmer and cover. Cook until all your vegetables are fork tender.
5: Once cooked, purée the soup using an immersion blender. Adjust salt level to taste.
