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 their vibrant green color. Add a little more texture and substance to it by stirring in cooked rice, quinoa, or chickpeas or serve with some crusty bread on the side.
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)
Heat oil in large saucepan over medium heat. Add garlic, leeks, and salt. Cook, stirring, for about 10 minutes, until softened. Add stock and bring to a boil. Add peas and zucchini and simmer, covered, for 3 minutes. Stir in kale and simmer, covered, for another 2 minutes, until zucchini are tender.
Remove soup from heat and stir in parsley and basil. Let cool, uncovered, for 5 minutes and then puree with immersion blender or in regular blender in batches until smooth.
Return blended soup to pan and warm through over low heat to serve. Pour into individual bowls and stir 1/4 tsp CBD oil into each. Serve with optional accompaniments of your choosing. Soup will keep in refrigerator for up to 1 week.