The basil is what makes this soup so special. And of course, using fresh, organic locally grown vegetables always makes any dish tastier! Don’t worry so much about the quantities, and feel free to throw in whatever green veggies you have on hand. I added some green beans to the batch I made; asparagus, peas or even brussels sprouts would be delicious. Brussels sprouts would need to be quartered, so that they would cook in the same time as the other veggies.

Makes 4 – 6 servings

2 T olive oil (or coconut oil, even better)
2 leeks, white and light green parts, sliced
3 cloves garlic
1 head broccoli
2 medium zucchini, cut in half-moons
1 bag spinach, roughly chopped
4 leaves basil
1 t sea salt
1/2 t pepper
6 c water (not stock!)
3 T fresh basil, chopped

Heat olive oil over medium high heat and saute leeks and garlic 3 minutes. Add veggies and fresh basil, saute for 5 minutes. Season with salt & pepper. Add the water and bring to a boil. Lower heat and simmer 15 minutes. remove from the heat and stir in the chopped fresh basil.


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