Paleo Hearty Vegetable Soup
Warm up with this nourishing and flavor-packed Paleo Hearty Vegetable Soup, a wholesome and satisfying recipe perfect for clean eating and gluten-free lifestyles. Brimming with vibrant vegetables like sweet potatoes, zucchini, and leafy greens, this nutrient-rich soup comes to life with fragrant herbs like thyme, oregano, and bay leaf. Simmered in a savory broth, each bowl delivers comforting depth and freshness in every spoonful. Ready in just an hour, this easy-to-make soup is ideal for meal prep, weeknight dinners, or a hearty lunch. Garnish with freshly chopped parsley for a pop of color and added zest. Whether you're following a paleo diet or simply craving a veggie-packed dish, this soup is a perfect, soul-soothing choice.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic cloves, minced
- 3 medium carrots, sliced
- 3 stalks celery stalks, sliced
- 1 large zucchini, diced
- 1 large red bell pepper, diced
- 1 large sweet potato, peeled and diced
- 14.5 ounces canned diced tomatoes
- 4 cups chicken or vegetable broth
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 cups cabbage, chopped
- 2 cups fresh spinach, packed
- 1 teaspoon 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 chopped onions and sauté for about 4-5 minutes until they become translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the sliced carrots and celery to the pot and cook for about 5 minutes, allowing them to slightly soften.
Add the diced zucchini, red bell pepper, and sweet potato to the pot, stirring to combine.
Pour in the diced tomatoes and broth, stirring to mix with the vegetables.
Add the bay leaf, thyme, and oregano, and bring the soup to a boil.
Once boiling, reduce the heat to low and let the soup simmer for 20 minutes, or until the vegetables are tender.
Stir in the chopped cabbage and spinach, and continue to simmer for another 10 minutes.
Season with salt and black pepper to taste.
Remove the bay leaf and discard.
Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6834 mg | 297% | |
| Total Carbohydrate | 126.3 g | 46% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 56.7 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 784 mg | 60% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 5237 mg | 111% | |
*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.
