Zucchini, pea and basil soup

Zucchini, pea and basil soup
Serves 4, adapted from Ottolenghi Simple by Yotam Ottolenghi

2.5 TBS extra virgin olive oil
1/2 head of garlic (about 5-7 cloves), individually peeled, but left whole
3 medium zucchini, cut into rounds
sea salt and black pepper
3 cups organic chicken broth (or water)
1 small bag of frozen peas (10 oz/220 grams)
1 heaping cup of basil leaves
~3 oz feta, crumbled for topping (optional)
1 lemon, zested for topping (optional)

Set a soup pot to warm over medium heat. When hot, add the olive oil and throw in the garlic cloves. Let them sizzle for a few minutes until they get slightly golden. Add zucchini and 1 tsp of sea salt and a good bit of pepper. Stir a few times and let cook for another 3 minutes. The zucchini should get a little color before adding the liquid. Add the broth and bring soup to boil. Turn down slightly and let cook, uncovered, for about 7 minutes or until the zucchini is tender (but not mushy).

Add peas and stir for 1 minute. Take off the heat and add all the basil. Blend until smooth. Taste for seasoning. To serve, garnish with crumbled feta, lemon zest and a drizzle of extra virgin olive oil.

Simpler: skip the toppings and give it a good squeeze of lemon juice + drizzle of olive oil before serving.