Summer soup


Summer soup

1 small carrot, diced

2 shallots, sliced

½ cup leeks, diced

1 tomato, chopped

1 tsp herbes de Provence

5 leaves of basil

62g Aproten Anellini pasta

½ tsp salt

2 whole black pepper corns

4 tbsp olive oil


In a small frying pan, heat the olive oil. Add shallots, herbes de Provence, salt and pepper and sautee on medium heat until shallots become transparent. Add tomato, reduce heat and simmer for about 5min. Ina separate saucepan cook anellini pasta in large amount of water, until tender, drain and set aside.  In a large pot heat up about 1L of water, as soon as it begins to boil add carrots, whole black pepper corns, leeks and contents of the frying pan with tomato and shallots. Reduce heat to medium-low and simmer for 20-30min, until carrots become soft.  Take the pot off heat, add cooked anellini pasta and fresh basil. Serve with a slice of grilled low protein bread on the side.


Recipe yield: 2 portions

Per recipe – protein: 3.5 g, phenylalanine:  134mg, calories: 404.5cal

per portion – protein: 1.7g, phenylalanine: 67mg, 202.3cal




Herbes de Provence – is a lovely spice mix, originating from south part of France. It’s one of my favorite spices and goes exceptionally well with  carrots and mushrooms.


Anellini – is a small ring shaped pasta, that goes great as a filler for clear broth soups.

3 thoughts on “Summer soup

  1. I’m more a lo-carb person, so would prefer to add a little chicken or shrimp to my soup than pasta… to each their own! I see you are a fellow Canadian! Do you have a favorite restaurant in downtown Toronto?

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