Preheat your pot over medium heat. While the pot is heating up, dice your onion.
Add the olive oil to the pot, followed by the onion. Add a pinch of salt, and sweat the onions while you slice the zucchini.
Cut the ends off of your washed zucchini, then slice them in half lengthwise. Slice each half into half moon shaped pieces about ¼ inch thick. Add the zucchini to the pot.
Mince the garlic and add it to the pot. Stir and add a pinch of salt and pepper.
Cook the vegetables over medium heat for about 10 minutes, or until the onions are translucent. Don't worry if the zucchini gets mushy. That's a good thing in this recipe.
Add the water to the vegetables, and bring to a boil over medium high heat. Reduce the heat to a simmer, and cook for about 10 minutes with the lid on, or until all of the veggies are very soft.
Using a ladle, carefully transfer the soup to a blender. I prefer to do this in a countertop blender, as it yields a smoother soup. If your blender is too small for all the soup, blend in two batches. Also, do not place your hand on top of the blender lid while blending. You could get a very bad burn. Place the lid on the blender and blend for about 30 seconds, or until smooth.
Pour the soup back into the pot. Add ½ teaspoon of salt, and ¼ teaspoon of ground black pepper. Squeeze in about 1 teaspoon of fresh lemon juice (feel free to eyeball it). Taste and adjust seasoning as needed.
Serve with or without garnishes, and enjoy!
