Whole30 Classic Vegetable Broth Soup
Warm, nourishing, and packed with vibrant flavor, this Whole30 Classic Vegetable Broth Soup delivers wholesome comfort in every spoonful. Perfect for those following a Whole30 lifestyle, this nutrient-rich recipe features an abundance of fresh vegetables like sweet potato, zucchini, carrots, and kale, all simmered in a savory vegetable broth infused with aromatic herbs like rosemary, thyme, and parsley. A squeeze of bright lemon juice at the end adds a zesty finish to this hearty soup. Ready in just an hour, it's a satisfying meal that’s gluten-free, dairy-free, and entirely plant-based. Great as a light dinner or meal prep option, this soup is truly a celebration of clean eating and vibrant flavors.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 large carrots, sliced
- 2 medium celery stalks, sliced
- 1 medium zucchini, sliced
- 1 medium sweet potato, peeled and cubed
- 1 teaspoon fresh thyme, leaves
- 1 teaspoon fresh rosemary, chopped
- 2 tablespoons fresh parsley, chopped
- 2 bay leaves
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 8 cups vegetable broth
- 2 cups kale, chopped
- 1 tablespoon lemon juice, freshly squeezed
Instructions
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook until fragrant, approximately 1 minute.
Add the sliced carrots, celery, zucchini, and sweet potato. Cook and stir for another 5 minutes to slightly soften the vegetables.
Mix in the fresh thyme, rosemary, parsley, bay leaves, sea salt, and black pepper, ensuring the vegetables are well-coated with herbs.
Pour in the vegetable broth, bringing the mixture to a brisk boil.
Reduce heat to a gentle simmer and cover the pot. Allow the soup to cook for about 25 minutes or until the vegetables are tender.
Stir in the chopped kale and let it simmer for an additional 5 minutes until the kale is wilted and bright green.
Remove the bay leaves from the soup.
Finally, add the freshly squeezed lemon juice for a touch of brightness and adjust the seasoning with more salt and pepper if desired.
Serve hot and enjoy a bowl of this wholesome, Whole30-friendly vegetable broth soup.
Nutrition Facts
Calories |
1388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7212 mg | 314% | |
| Total Carbohydrate | 209.1 g | 76% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 57.1 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 772 mg | 59% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 6496 mg | 138% | |
*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.
