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!
Author: Levana Kirschenbaum
Serves: 8 servings
Ingredients
- 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
Instructions
- 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.
