Remove the ends of the leeks, chop off the bottoms and any dead bits on the top.

Thinly slice the leeks and rinse well.

Heat one tablespoon of coconut oil in a large sauté pan over medium heat and sauté leeks about 10 minutes.

Add the leeks into a high speed blender with all remaining ingredients and blend until smooth, serve soup hot garnished with leeks & fresh basil.

This soup is amazing as is, but you can also add in 2 cups of cooked green lentils for some protein and texture. You can also roast chickpeas in the oven to create "crispy chickpeas" to add on top of the soup!