Whole30 Creamy Vegetable Soup
Indulge in the wholesome goodness of this Whole30 Creamy Vegetable Soup, a nutrient-packed delight brimming with vibrant flavors and creamy textures. Perfectly suited for those following Whole30, paleo, or dairy-free lifestyles, this recipe combines a medley of fresh vegetables—like zucchini, carrots, broccoli, and cauliflower—with rich coconut cream for natural, dairy-free indulgence. Aromatic layers of garlic, onion, and fresh herbs like thyme and parsley elevate every spoonful, while a splash of lemon juice adds a refreshing brightness to the dish. Ready in under an hour, this satisfying soup is both easy to make and ideal for cozy weeknight dinners or meal prep. With keywords like "Whole30 soup", "creamy vegetable soup", and "dairy-free soup", this recipe delivers fulfilling flavor while keeping your wellness goals firmly in focus.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 large, peeled and chopped carrots
- 2 chopped celery stalks
- 1 medium, chopped zucchini
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 4 cups chicken broth
- 1 cup coconut cream
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme
- 1 tablespoon, chopped fresh parsley
- 1 tablespoon lemon juice
Instructions
In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for 5 minutes until translucent.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the chopped carrots and celery, cooking for an additional 3 minutes.
Add the chopped zucchini, broccoli florets, and cauliflower florets to the pot, stirring well to combine with the other vegetables.
Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat to low and let simmer for about 15 minutes, or until the vegetables are tender.
Once the vegetables are cooked, remove the pot from the heat and allow it to cool slightly. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can blend the soup in batches using a countertop blender.
Return the pot to low heat and stir in the coconut cream, sea salt, black pepper, fresh thyme, and fresh parsley. Heat the soup gently, stirring frequently, until warmed through.
Stir in the lemon juice just before serving to brighten the flavors. Adjust seasoning as necessary.
Serve hot, garnished with additional fresh parsley if desired.
Nutrition Facts
Calories |
1542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.4 g | 89% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7097 mg | 309% | |
| Total Carbohydrate | 208.7 g | 76% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 166.0 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 537 mg | 41% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 4076 mg | 87% | |
*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.
