Low Carb Vegetable Soup


Special Diet Notes: Low Carb Vegetable Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and top food allergy-friendly.

Low Carb Vegetable Soup
Prep time
Cook time
Total time
This quick and flavorful recipe is from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the great cookbook, Levana Cooks Dairy-Free!
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
  1. Heat the oil in a heavy pot.
  2. In a food processor, coarsely grind the leeks, onion, celery and garlic.
  3. Add the ground mixture to the pot, and sauté until translucent.
  4. Add all remaining ingredients and bring to a boil.
  5. Reduce to medium and cook 10 more minutes. Serve hot or chilled.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply

Rate this recipe: