Easy Recipe
Prep Time
10 minutes
Cook Time
20 minutes

It's October and I still have this luscious purple mountain basil growing in my garden! Combined with the last of the zucchini I harvested the other day, it creates a flavorful and antioxidant-rich soup that can be frozen for later use.

2 tablespoons extra virgin olive oil
2 leeks chopped
1 inches fresh ginger finely grated
8 cups chopped zucchini (3 pounds)
2 cups chicken bone broth
1 cans coconut milk
1½ teaspoons sea salt
2 cups fresh basil (packed)