Average Recipe
Prep Time
10 minutes
Cook Time
30 minutes

This savory vegetable soup is a satisfying meal to serve towards the end of summer as produce is at the height of harvest and the evenings begin to cool off. To make this soup extra special, top it with a scoop of homemade basil pesto. I developed this soup for the low-FODMAP diet, so if you're not on this diet use the whole leek (white and green parts).

1 tablespoons garlic infused olive oil
2 cups finely chopped leeks (green parts only)
1 teaspoons sea salt
4 cups chicken bone broth (or vegetable broth)
1 cups frozen corn (or fresh raw corn cut from the cob)
2 cups diced tomatoes
1 cups green beans cut into 1-inch pieces
1 cups diced carrots
1 cups diced red potatoes
1 cups shredded green cabbage
1 parmesan rind
1 tablespoons minced fresh oregano
¼ teaspoons crushed red pepper flakes
¼ teaspoons freshly ground black pepper
½ teaspoons red wine vinegar