– 2 tbsp olive oil (extra-virgin) – 1 garlic clove, finely chopped – 2 medium trimmed and thinly sliced leek – 1/2 tsp salt – 4 cups vegetable stock (low sodium) – 1 1/2 cups frozen peas thawed – 2 medium zucchini, cut into 1 inch piece – 10 curly kale leaves, stems removed – 1/2 cup fresh parsley, leaves only – 1/2 cup fresh basil, leaves only – 1/4 tsp CBD oil per serving
Over medium heat, heat oil in a large saucepan. Add leeks, garlic and salt. Cook, stirring until softened.