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This vegetable soup can be eaten as is, or strained to create a stock that can be used to make other soups in this section such as the Carrot Soup or SCD Mock-Potato & Broccoli Soup.


1 onion, peeled and chopped
1 tomato, chopped
3 cloves garlic, peeled and chopped fine
1 tablespoon (15 mL) olive oil
2 large leeks, ends trimmed and sliced fine
1 zucchini, ends trimmed and chopped
1½ tablespoons sea salt
1 teaspoon turmeric powder
½ teaspoon ginger powder
6 cups (1.4 L) water
3 medium-large carrots, peeled, ends trimmed and chopped into rounds


1. Blend the onion, tomato, and garlic cloves in a blender or food processor
2. Set aside
3. In a soup pot, add in the olive oil and allow it to warm it up on medium heat
4. Next, add in the processed tomato-onion-garlic mixture, and let it simmer for a few minutes
5. Drop in the carrots, leeks, zucchini with the salt, herbs, and water, and allow the soup to cook for 45-60 minutes, or until the vegetables are cooked through


2 quarts (1.8L) chunky vegetable soup, or strain for 1 quart (960 mL) of vegetable stock

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0