Paleo Hearty Vegetable Soup with Rustic Bread
Warm up with the comforting allure of Paleo Hearty Vegetable Soup paired with a gluten-free rustic bread that's as wholesome as it is flavorful. Packed with nutrient-rich vegetables like kale, sweet potatoes, zucchini, and carrots, this hearty soup is enhanced by aromatic herbs like thyme and rosemary for a soul-soothing depth of flavor. The gluten-free rustic bread, made with almond and coconut flour, delivers a satisfyingly soft texture and golden crust, perfect for dipping into the robust broth. Ready in just 90 minutes, this cozy recipe is ideal for clean eating, paleo enthusiasts, and anyone seeking a nutritious, gluten-free meal. Whether it's a chilly evening or a nourishing lunch, this recipe celebrates healthy ingredients without sacrificing taste.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced onion
- 3 minced garlic cloves
- 3 large, sliced carrots
- 2 sliced celery stalks
- 2 medium, diced zucchini
- 2 medium, peeled and cubed sweet potatoes
- 2 tablespoons tomato paste
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 leaf bay leaf
- 2 cups, chopped kale
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 loaf gluten-free rustic bread loaf
- 1 cup coconut flour
- 1 cup almond flour
- 1 teaspoon baking soda
- 3 large eggs
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 0.5 teaspoon sea salt
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until soft.
Stir in the minced garlic, carrots, and celery. Cook for another 5 minutes.
Add the zucchini and sweet potatoes, and continue to cook for 3 more minutes.
Stir in the tomato paste, mixing well, and add the vegetable broth.
Add the thyme, rosemary, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes until the vegetables are tender.
Remove the bay leaf, stir in the chopped kale, and cook for another 5 minutes.
While the soup is simmering, preheat the oven to 350°F (175°C) to prepare the rustic bread.
In a large bowl, mix the coconut flour, almond flour, baking soda, and sea salt.
In another bowl, beat the eggs, and mix in the apple cider vinegar and honey.
Combine the wet ingredients with the dry ingredients, forming a dough.
Shape the dough into a loaf and place it on a parchment-lined baking sheet.
Bake for 30 minutes in the preheated oven until the bread is firm and golden.
Let the bread cool slightly before slicing.
Serve the hearty vegetable soup hot with slices of the gluten-free rustic bread.
Nutrition Facts
Calories |
611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1683 mg | 73% | |
| Total Carbohydrate | 85.3 g | 31% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 17.2 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 201 mg | 15% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 1188 mg | 25% | |
*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.
