In a medium-hot skillet, add olive oil, onion, garlic and zucchini. Cook until fragrant and tender, about 15 minutes. Add about 1/2 cup of the vegetable stock during this cooking process to help steam-cook the zucchini in the skillet. Reserve the rest for blending.
In a high-speed blender, combine all of the remaining ingredients and blend until thick and smooth. Taste test to adjust for any seasonings or lemon juice and reblend. Store in an airtight glass container. To reheat, pour in a pot and cook over medium heat until warm.
Notes: Add proteins like organic tempeh, organic tofu or chickpeas to bulk up the soup and make it more of a meal. Also, top with healthy fats like sliced avocado, pumpkin seeds or a drizzle of olive oil.