Peel the zucchini and slice it into rounds.

Peel the carrots and cut them into medium-sized pieces.

In a pot, heat 2 tablespoons of ghee or butter. Add the zucchini, peas, and carrots, and sauté for about 10 minutes.

Add the broth, season with salt and black pepper, stir, and cover. Cook until the vegetables are almost tender.

Add the chopped parsley and let the soup boil for a couple more minutes, then turn off the heat.