Heat olive oil in a large pot over medium heat, then sauté chopped onion until softened for 3-5 minutes.

Add minced garlic and cook for another minute until fragrant.

Stir in diced potatoes and vegetable broth; bring to a boil, then reduce heat and simmer for 10-12 minutes until potatoes are tender.

Add corn kernels and diced zucchini to the pot and continue to simmer for 5-7 minutes, until zucchini is tender-crisp.

Season the soup with salt and black pepper to taste, then ladle into bowls and serve hot.