Creamy Veggie Basil Soup

This is my upgrade to the Creamy Green Detox soup that we fell in love with while following The Elimination Diet during my MeTOX program. 

Air frying or roasting vegetables is the game changer in this recipe! So much flavor  
Take Aways

Always an option to add your choice of extra protein to this soup like diced chicken breast or ground turkey.

Small zucchini tend to taste a little sweeter!
Don’t skimp on the Basil  
This soup is a staple in our freezer! We store in wide mouth mason jars.

INGREDIENTS

2–3 TBSP EVOO
1 leek, chopped
1/2 cup diced red onion
1/2 cup minced celery
1/2 cup minced carrot
5 small zucchini, chopped in 1/4″ discs
12oz bag sweet peas
6-8 cups Chicken Stock
2-3 tsp Herbamare or Sea Salt
1-2 tsp white pepper
1/4 tsp garlic powder
2-3 cloves minced garlic
2-3 cups fresh spinach
1 cup loosely packed basil leaves
8oz can garbanzo beans

INSTRUCTIONS

For best flavor, air fry (or roast) zucchini seasoned and tossed with white pepper, garlic powder + trace amount of olive oil, cook at 400 for 22 min.

Next heat oil and garlic in a 6 qt pot over medium heat.

Add onion, leek, carrot, celery, and remaining seasonings and sauté until soft, about 7 minutes. Next add zucchini, peas, and chicken stock. Allow soup to boil, about 7 minutes.  Add basil, spinach and garbanzo beans, cover and simmer for 15 minutes.

Use an immersion blender to puree soup or carefully transport to a blender and puree in batches. Adjust the seasoning with salt and pepper.  Option to top each bowl with toasted pine nuts.