Paleo Creamy Vegetable Soup
Indulge in a bowl of wholesome comfort with this Paleo Creamy Vegetable Soup, a rich and satisfying meal that's perfect for chilly evenings or a nourishing lunch. This dairy-free and gluten-free soup boasts a medley of vibrant vegetables, including zucchini, carrots, broccoli, and cauliflower, cooked to tender perfection in a savory broth. The creaminess comes from full-fat coconut milk, giving it a velvety texture without compromising on a paleo-friendly twist. Infused with the earthy flavors of thyme and bay leaf, and finished with a sprinkle of fresh parsley, this soup is as healthy as it is delicious. Quick to make in just 50 minutes, it's the ultimate way to sneak in a variety of veggies while sticking to clean-eating principles. Serve it as is, or pair it with a hearty paleo-friendly bread for a complete meal. Ideal for meal prep, cozy weeknights, or anyone looking to embrace wholesome, creamy soups the paleo way!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrot, sliced
- 3 stalks celery stalks, sliced
- 1 medium zucchini, diced
- 2 cups cauliflower florets
- 1.5 cups broccoli florets
- 4 cups chicken or vegetable broth
- 1 can (13.5 oz) coconut milk, full-fat
- 1 teaspoon fresh thyme
- 1 leaf bay leaf
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5 minutes until translucent.
Stir in the minced garlic and cook for an additional 1 minute until aromatic.
Add the sliced carrots, celery, diced zucchini, cauliflower, and broccoli to the pot.
Pour in the chicken or vegetable broth, and bring the mixture to a boil.
Once boiling, reduce the heat to a simmer.
Add the fresh thyme and bay leaf, and let the soup simmer for about 20 minutes or until the vegetables are tender.
Remove the bay leaf and discard it.
Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a counter-top blender and blend carefully, then return to the pot.
Stir in the coconut milk, sea salt, and black pepper.
Allow the soup to heat through for an additional 5 minutes over low heat.
Taste and adjust the seasoning as needed.
Serve hot, topped with fresh chopped parsley.
Nutrition Facts
Calories |
678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6128 mg | 266% | |
| Total Carbohydrate | 69.8 g | 25% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 29.0 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 482 mg | 37% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3010 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
