Nourishing Green Soup

Heat the olive oil in a large stockpot over medium heat.

Add the minced garlic and sauté for 1 minute until fragrant.

Add the sliced leeks to the pot with a pinch of sea salt. Sauté for 5-6 minutes, stirring occasionally, until the leeks start to caramelize.

Add the curry powder to the pot and stir for 1 minute to allow the spices to bloom.

Add the broccoli and zucchini to the pot. Sauté the vegetables for 3-4 minutes, stirring occasionally, until they start to soften.

Pour in the vegetable stock, making sure that all the vegetables are covered. Bring the mixture to a boil.

Reduce the heat to low and simmer the soup for 20-25 minutes, or until the vegetables are tender.

Use an immersion blender to puree the soup until smooth. Alternatively, allow the soup to cool and puree it in a blender.

Return the soup to the pot and add the cannellini beans. Stir to combine and heat the soup over low heat for 5 minutes.

Season the soup with sea salt and black pepper to taste.

Serve the nourishing green soup hot, garnished with a sprinkle of black pepper and a dollop of sour cream if desired.