Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sauté until translucent.

Add sliced zucchini and diced potato, cook for about 5 minutes, stirring occasionally.

Pour in the vegetable broth and add thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes until vegetables are tender.

Using a blender, puree the soup until smooth. If desired, stir in cream for a richer flavor.

Serve hot, garnished with fresh parsley.