Vegetable SoupIngredients (Serves 6)1 medium onion, chopped1 tablespoon olive oil2 leeks, chopped (white & light green parts)2 stalks celery, chopped1 medium carrot, diced (keep portion moderate for lower sugar)1 red bell pepper, diced1 medium zucchini, diced1 small turnip or 1 cup cauliflower (instead of potatoes – keeps carbs lower)2 garlic cloves, minced1 small chili pepper, minced (optional, for spice)1 teaspoon dried thyme or oregano1 teaspoon turmeric (great for inflammation)1 bay leaf5 cups low-sodium vegetable broth (unsweetened, no added sugar)Salt & black pepper to tasteFresh parsley or dill for garnishDirectionsSauté Base: In a large soup pot, heat olive oil. Add onion, leeks, celery, and garlic. Cook 3–4 minutes until softened.Add Veggies: Stir in carrot, bell pepper, zucchini, and turnip/cauliflower. Cook 5 minutes, stirring occasionally.Season: Add thyme, turmeric, chili (if using), salt, and black pepper. Stir to coat veggies.Simmer: Pour in vegetable broth and add the bay leaf. Bring to a boil, then reduce heat and let simmer for 25–30 minutes until veggies are tender.Finish: Remove bay leaf, taste, and adjust seasoning. Garnish with fresh parsley or dill.Why It’s Diabetic-FriendlyNo potatoes → swapped with turnip/cauliflower to lower carb load.High fiber from leeks, zucchini, and celery → helps slow glucose release.Anti-inflammatory spices like turmeric & garlic → support insulin sensitivity.Low glycemic index veggies → better blood sugar control.Nutrition (Per Serving, Approx.)Calories: ~95Carbs: ~12gFiber: ~4gNet Carbs: ~8gProtein: ~3gFat: ~3gThis makes it light, filling, and blood-sugar friendly
