How to make it

  • Heat the olive oil in a soup pot and sautee the leeks and garlic until they soften (do not allow the leeks to color).
  • Add the broccoli and zucchini and sautee for a few minutes, just until the vegetables start to turn bright green. Season with salt and pour in just enough water to cover.
  • When the mixture comes to a boil, reduce heat and simmer, covered, for 20 minutes or until the vegetables are tender. Add the parsley and remove from heat.
  • Puree soup with an immersion blender; then whisk in the pecorino.
  • Just before serving stir in most of lemon zest and a small squeeze of lemon juice, if you like. Serve garnished with the almonds and additional lemon zest.

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