CBD Leek and Zucchini Soup - alive magazine
Make this hearty, healthy vegetable soup for an extra dose of greens. It comes together quickly—so as to not let any of the ingredients get too mushy or lose…
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Cooking tools:
- Immersion blender
- Blender
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Serving bowl
- Colander
Ingredients
- 2 Tbsp extra-virgin olive oil
- 1 garlic clove, peeled and finely chopped
- 2 medium leeks, trimmed and thinly sliced
- 1/2 tsp salt
- 4 cups low-sodium vegan vegetable stock
- 1 1/2 cups frozen peas, thawed
- 2 medium zucchini, chopped into 1 inch pieces
- 10 leaves curly kale, stems removed
- 1/2 packed cup fresh parsley, leaves only
- 1/2 packed cup fresh basil, leaves only
- 1/4 tsp CBD oil per bowl, to serve
- Crusty bread or cooked rice, quinoa, or chickpeas, to serve (optional)
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