This savory vegetable soup is a satisfying meal to serve towards the end of summer as produce is at the height of harvest and the evenings begin to cool off. To make this soup extra special, top it with a scoop of homemade basil pesto. I developed this soup for the low-FODMAP diet, so if you're not on this diet use the whole leek (white and green parts).
1tablespoonsgarlic infused olive oil
finely chopped leeks
(green parts only)
4cupschicken bone broth
(or vegetable broth)
(or fresh raw corn cut from the cob)