Low Carb Vegetable Soup
Author: Levana Kirschenbaum
Serves: 8 servings
- ⅓ 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.
Recipe by Go Dairy Free at https://www.godairyfree.org/?p=166295
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