Melt the ghee in a stock pot. Add shallots, leeks, carrots, celery, yellow pepper, potato and garlic. Sauté for about 5-7 minutes or till slightly softened.
Add all of the broth and stir till incorporated.
Add the tomatoes, herbs, salt and pepper. Bring to a boil for a few minutes. Reduce heat to simmer and allow the soup to cook for at least 20 minutes.
Add the zucchini and mushrooms and continue to cook for at least 10 more minutes.
Turn off the heat and season with more salt and pepper to taste if needed.
Add fresh lemon juice to the pot right before serving. Add a small dollop of ghee to your soup bowl to make it even more satiating!