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Heat the sunflower oil in a large soup pot over medium heat. Add chopped onions and cook until translucent, about 3–4 minutes.
Add garlic, leek, and carrot. Cook for another 5 minutes, stirring often to soften the vegetables.
Stir in turmeric, cumin, black pepper, and salt. Mix well until the vegetables are coated in the spices.
Add zucchini, potato, and vegetable broth. Bring to a gentle boil.
Reduce heat and let the soup simmer for 25–30 minutes, or until all vegetables are soft.
Stir in fresh parsley at the end and taste for seasoning.
For a smoother consistency, use an immersion blender to partially blend the soup—this will make it creamier while keeping some chunks for texture.
Serving and storage tips:
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