Soup: Leek, Zucchini, Spinach

30 2 servings


180 Kcal
3.2g Fat
11.6g Carbs
8.2g Net Carbs
5.5g Sugars
3.8g Protein

I love making soups. They are easy to digest, a great dinner starter and they allow me to feed the kids a good amount of vegetables at the start of a meal. My vegetable soups are dairy-free, grain-free, gluten-free, paleo, and keto, and help keep your system alkaline. I like to stick to a few ingredients and make them in this very simple method.


  • 2 leeks
  • 3 zucchini
  • a bag of spinach (100 to 125g)
  • salt and pepper
  • cumin (optional)
  • a vegetable stock cube (optional)
  • olive oil (or any oil of your choice)


  1. Chop the leek and zucchini roughly.
  2. Pour about 2 tablespoons of olive oil in a pot and start sweating the leeks on medium heat.
  3. After 5 minutes, add the zucchini and season with salt and pepper. I like adding a good pinch of cumin too.
  4. Cook for a further 5 minutes on medium heat.
  5. Cover with filtered water and bring to the boil. Reduce the heat and let it simmer for a minimum of 30 minutes (up to an hour). You can add a vegetable stock for flavour if you like.
  6. Add the spinach, fold it in and cook for another 3 minutes. Switch the fire/gas off and blend. It is ready to serve!
  7. I like serving this with a dollop of coconut yoghurt or cream. I sometimes sprinkle milled flaxseeds for extra fibre and omega 3. I also use fresh herbs as a topping, chives work really well with this. Enjoy!


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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