Zucchini-basil soup

Heat a couple tablespoons of olive oil over medium heat in a large saucier or saucepan; swirl to coat.

Add the diced leek and celery, stir, and season with salt.

Cook, stirring often and adding splashes of olive oil if dry, until very soft but not browned, about 5 minutes.

Add the minced garlic and cook until fragrant, about 30 seconds.

Add the sliced zucchini and saute a couple of minutes, scraping down the sides of the pan.

Add a big handful of chopped basil and stir, then add 5 cups of water.

Bring to a simmer and cook just until the zucchini is tender but still bright green, about 10 minutes.

Add a second handful of basil and blend in the pot with an immersion blender, pulsing on low first, then high, to the texture wanted.

Adjust with black pepper, salt and a squeeze or two of lemon juice; ladle into bowls, drizzle with olive oil and garnish with basil leaves.