Zucchini creates a lovely creamy base for this incredibly flavorful, antioxidant-rich soup. This is a wonderful recipe to make when you have an abundance of garden zucchini and fresh basil. Any variety of fresh basil works well in this recipe—try sweet basil, Thai basil, or purple mountain basil (pictured here)! Freeze quart jars of the soup for later use!
Ingredients
2 tablespoons
extra virgin olive oil
2
leeks
chopped
1 inches
fresh ginger
finely grated
8 cups
chopped
zucchini
(3 pounds)
2 cups
chicken bone broth
1 cans
coconut milk
1½ teaspoons
sea salt
2 cups
fresh basil
(packed)
