Paleo Classic Vegetable Broth Soup

Warm your soul with this hearty Paleo Classic Vegetable Broth Soup, a wholesome, nutrient-packed dish perfect for clean eating. Brimming with fresh vegetables like carrots, zucchini, sweet potato, and mushrooms, this paleo-friendly recipe creates a rich, flavorful broth enhanced with aromatic herbs like thyme and parsley. A splash of freshly squeezed lemon juice adds a bright, tangy finish while keeping the dish light and refreshing. With minimal prep and a long simmer that fills your kitchen with a comforting aroma, this soup is an easy yet satisfying option for meal prep or a cozy family dinner. Whether you’re following a paleo diet or simply seeking a healthy, dairy-free, and gluten-free option, this classic vegetable broth soup is guaranteed to nourish and delight.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 medium carrots, sliced
• 2 medium celery stalks, sliced
• 4 garlic cloves, minced
• 1 medium zucchini, chopped
• 1 medium sweet potato, peeled and cubed
• 8 ounces mushrooms, sliced
• 2 tablespoons tomato paste
• 2 bay leaves
• 3 fresh thyme sprigs
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper, freshly ground
• 8 cups water
• 1 tablespoon lemon juice, freshly squeezed

Directions

Step 1

In a large stockpot, heat the olive oil over medium heat.

Step 2

Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften.

Step 3

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 4

Add the chopped zucchini, cubed sweet potato, and sliced mushrooms to the pot. Cook for another 5 minutes, stirring occasionally.

Step 5

Mix in the tomato paste, ensuring all the vegetables are coated.

Step 6

Add the bay leaves, thyme sprigs, sea salt, and black pepper to the pot.

Step 7

Pour in the 8 cups of water, and bring the soup to a boil.

Step 8

Once boiling, reduce the heat to low and let the soup simmer for about 60-75 minutes. Stir occasionally.

Step 9

Remove the bay leaves and thyme sprigs from the soup.

Step 10

Stir in the chopped parsley and freshly squeezed lemon juice. Adjust salt and pepper to taste.

Step 11

Serve the soup warm and enjoy a nourishing Paleo meal.

Nutrition Facts

Serving size	(2961.7g)

Amount per serving	% Daily Value*
Calories	652.4

Total Fat 30.3g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2713.6mg	0%
Total Carbohydrate 87.5g	0%
Dietary Fiber 20.6g	0%
Total Sugars 33.6g
Protein 18.3g	0%

Vitamin D 22.7IU	0%
Calcium 386.4mg	0%
Iron 6.3mg	0%
Potassium 3189.9mg	0%

*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.

Source of Calories

Fat: 39.2%

Protein: 10.5%

Carbs: 50.3%