Zucchini Basil Soup

I had the yummiest soup at a café in my hood, so I tried to make it on my own with my garden harvest. It was very buttery and really tasty with the basil.

Soup is a great meal or snack, it fills you up and has tons of nutrients.
Zucchini contains many vitamins and minerals, but especially Vitamin A...super good for your skin , eyes and immune system! Basil is an anti-oxidant and anti-inflammatory plant (we all need that!)
If you plan on joining our Fall Group Cleanse, this is a great healing soup to go with it.
Yes grass fed butter is A-OK! 

2 pretty big zucchinis diced in chunks (not too small)
3 Vidalia onions thinly sliced
1 big handful of chopped basil
2 thinly sliced leeks (the white part)
1 minced garlic clove
1/2 cube grass fed butter
freshly chopped chives on top
2 sprigs of oregano
Veggie broth
Salt & Pepper

my secret...I take the leftover peels and stems from the onions, leeks, garlic and basil (and whatever else I feel like tossing in) and put them in water with some salt and pepper to make the stock. I cook for 45 min or so. save.
Then I sauté the onions, garlic and leeks in the butter in a soup kettle. I then add the zucchini and oregano. Stir together for a few minutes. Add enough water, veggie or chicken stock to desired thickness. Bring to a boil and then simmer for maybe 30 minutes on low. 10 minutes before you turn it off, add the basil! You will know it's done when it's fragrant. Don't overcook. The zucchini should still look chunky. Sprinkle the chives on top and salt and pepper! 

Maybe say a little prayer of gratitude before you dig in!

Cheers to health!!


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