In a large pot, heat 2 tablespoons of olive oil over medium heat. Add a finely chopped onion and sauté for about 5 minutes until soft and translucent.

Stir in 3 minced garlic cloves and cook for an additional minute.

Incorporate 2 diced carrots and 2 stalks of chopped celery into the pot. Cook for another 5-7 minutes, or until the vegetables begin to soften.

Pour in 4 cups of vegetable broth, followed by 2 cups of water. Turn the heat to high until it reaches a gentle boil.

Reduce the heat to low and add a handful of fresh basil, parsley, and thyme. Simmer for about 10 minutes, stirring occasionally.

Taste the soup and add water as needed to reach your preferred consistency. Warm through for about 5 more minutes.

Ladle the warm soup into bowls and garnish with fresh lemon zest and cracked black pepper.