Step 1

Heat a soup pot to medium-high and pour in 2 tablespoons of olive oil.

Step 2

Then add the zucchini and sauté for about 5 minutes.

Step 3

Next, add the leeks and basil and sauté until translucent.

Step 4

Pour in the bone broth, lemon juice, and season your soup, stir well to combine.

Step 5

Put the lid on the pot and turn heat to low.

Step 6

Allow to simmer gently for about 20 – 25 minutes or until the vegetables are tender.

Step 7

Either use an immersion blender or a high-speed blender, puree the soup

Step 8

To serve, top the soup with more olive oil and fresh basil if desired.