I’ve tried to make many basil soups before and I recently realized that over-heating it was my biggest mistake. The basil gets bruised and it can turn bitter. By keeping the soup at room temp, it retains all of its fresh, vibrant flavor. The only things that gets cooked here are the leeks and the garlic croutons. After that, it all goes into the blender and bam! There’s no cream or milks in this recipe . The blended zucchini and a scoop of hemp seeds makes this soup nice and

I planted a lot of basil this year as it's my favourite herb to use in cooking. Every year I have the best of intentions to take it indoors but unfortunately I never follow through and a lot goes to waste at the end of the season.  So I've come up with a solution to use it all up and be frugal at the same time. Who doesn't want to save a few dollars? Makes 1/2 cup Ingredients: 3 cups packed basil leaves 1/4 cup olive oil 1 tablespoon lemon juice Instructions: Add all of the