This quick and flavorful recipe is from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the great cookbook, Levana Cooks Dairy-Free!

Low Carb Vegetable Soup

• 1/3 cup olive oil
• 2 leeks, sliced
• 1 large onion, quartered
• 6 ribs celery, peeled
• 6 cloves garlic
• 1 teaspoon turmeric
• 6 bay leaves, or 1 teaspoon ground
• 12 cups (3 quarts) water
• 3 cups canned crushed tomatoes
• 3 thin zucchini, diced small
• 1 head fennel, diced small
• 1 small bok choy cabbage, sliced very thin
• Salt and pepper to taste
• 1 cup basil leaves, packed, sliced thin
• 1 pound frozen artichoke hearts or bottoms, sliced thin

Heat the oil in a heavy pot. In a food processor, coarsely grind the leeks, onion, celery and garlic. Add the ground mixture to the pot, and sauté until translucent. Add all remaining ingredients and bring to a boil. Reduce to medium and cook 10 more minutes. Serve hot or chilled.

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