1 large onion, chopped

4 garlic cloves, minced

2 fennel bulbs, thinly sliced

2 medium sized zucchinis, diced

1 chopped sweet potato

8 fresh basil leaves, finely chopped

6 cups veggie stock

Fresh basil, chopped finely for garnish

Chop all the veggies. Add minced garlic and finely chopped basil (not the basil for garnish) to the veggie stock. Bring to a boil and cook for 90 minutes. Let cool and puree in blender (separating the broth).

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