Zucchini and Watercress Soup {Vegan + Gluten-Free} - The Blender Girl

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more to serve
• 2 cups (300g) diced yellow onion
• 1 cup diced celery
• 1 teaspoon Celtic sea salt, plus more to taste
• 4 medium zucchinis, diced (7 cups)
• 4 cups (960ml) vegetable broth
• 1/4 cup raw almond butter
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 2 cups (100g) watercress, stems removed and chopped
• 2 teaspoons fresh lemon juice, plus more to serve
• Extra-virgin olive oil, to serve