Paleo Creamy Vegetable Soup

Warm, hearty, and irresistibly creamy, this Paleo Creamy Vegetable Soup is a wholesome bowl of comfort that’s as nourishing as it is delicious. Packed with an array of fresh vegetables like carrots, celery, zucchini, cauliflower, and broccoli, this dairy-free soup achieves its velvety texture with the addition of full-fat coconut milk. Infused with the aromatic flavors of garlic, thyme, and a hint of bay leaf, it’s a nutrient-rich dish that’s perfect for cozy nights or meal prepping a healthy lunch. Ready in just 50 minutes, this paleo-friendly soup is easy to make, customizable, and garnished with fresh parsley for the perfect finishing touch. It’s a satisfying, gluten-free, and Whole30-approved option your whole family will love!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic cloves, minced
• 3 medium carrot, sliced
• 3 stalks celery stalks, sliced
• 1 medium zucchini, diced
• 2 cups cauliflower florets
• 1.5 cups broccoli florets
• 4 cups chicken or vegetable broth
• 1 can (13.5 oz) coconut milk, full-fat
• 1 teaspoon fresh thyme
• 1 leaf bay leaf
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh parsley, chopped

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 5 minutes until translucent.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until aromatic.

Step 4

Add the sliced carrots, celery, diced zucchini, cauliflower, and broccoli to the pot.

Step 5

Pour in the chicken or vegetable broth, and bring the mixture to a boil.

Step 6

Once boiling, reduce the heat to a simmer.

Step 7

Add the fresh thyme and bay leaf, and let the soup simmer for about 20 minutes or until the vegetables are tender.

Step 8

Remove the bay leaf and discard it.

Step 9

Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a counter-top blender and blend carefully, then return to the pot.

Step 10

Stir in the coconut milk, sea salt, and black pepper.

Step 11

Allow the soup to heat through for an additional 5 minutes over low heat.

Step 12

Taste and adjust the seasoning as needed.

Step 13

Serve hot, topped with fresh chopped parsley.

Nutrition Facts

Serving size	(2059.1g)

Amount per serving	% Daily Value*
Calories	678.2

Total Fat 38.9g	0%
Saturated Fat 11.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 6127.8mg	0%
Total Carbohydrate 69.8g	0%
Dietary Fiber 21.5g	0%
Total Sugars 29.0g
Protein 24.6g	0%

Vitamin D 0IU	0%
Calcium 482.2mg	0%
Iron 9.5mg	0%
Potassium 3010.5mg	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: 48.1%

Protein: 13.5%

Carbs: 38.4%