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’m a HUGE fan of homemade broths. It saves money, there’s less waste and it is far healthier for you. I freeze my broth in one or two cup portions to use as a base or for making rice.  Are you wondering what vegetables make good stock or broth and what ones should be left out?  Check out this guide. I’ve even made it alphabetical to make it easy to find what you’re looking for.  Acorn Squash The peels are great for stock, but the flesh is too starchy and should be left out