Paleo Hearty Vegetable Soup

Warm up with a bowl of Paleo Hearty Vegetable Soup, a wholesome, nutrient-packed meal that's perfect for clean eating enthusiasts and anyone embracing a paleo lifestyle. This vibrant soup is a medley of fresh vegetables like zucchini, sweet potato, carrots, and spinach, all simmered in a savory broth infused with aromatic herbs like thyme and oregano. With its rich, comforting flavors and simple preparation, this recipe is ideal for weeknight dinners or meal prepping. Completely gluten-free, dairy-free, and paleo-friendly, it’s a satisfying way to nourish your body while still enjoying bold and hearty flavors. Serve it hot, topped with fresh parsley for a delicious finishing touch!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 3 cloves garlic cloves, minced
• 3 medium carrots, sliced
• 3 stalks celery stalks, sliced
• 1 large zucchini, diced
• 1 large red bell pepper, diced
• 1 large sweet potato, peeled and diced
• 14.5 ounces canned diced tomatoes
• 4 cups chicken or vegetable broth
• 1 leaf bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 cups cabbage, chopped
• 2 cups fresh spinach, packed
• 1 teaspoon 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 chopped onions and sauté for about 4-5 minutes until they become translucent.

Step 3

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

Step 4

Add the sliced carrots and celery to the pot and cook for about 5 minutes, allowing them to slightly soften.

Step 5

Add the diced zucchini, red bell pepper, and sweet potato to the pot, stirring to combine.

Step 6

Pour in the diced tomatoes and broth, stirring to mix with the vegetables.

Step 7

Add the bay leaf, thyme, and oregano, and bring the soup to a boil.

Step 8

Once boiling, reduce the heat to low and let the soup simmer for 20 minutes, or until the vegetables are tender.

Step 9

Stir in the chopped cabbage and spinach, and continue to simmer for another 10 minutes.

Step 10

Season with salt and black pepper to taste.

Step 11

Remove the bay leaf and discard.

Step 12

Serve hot, garnished with freshly chopped parsley.

Nutrition Facts

Serving size	(2806.2g)

Amount per serving	% Daily Value*
Calories	987.2

Total Fat 46.0g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 6.2g
Cholesterol 8.2mg	0%
Sodium 6834.1mg	0%
Total Carbohydrate 126.3g	0%
Dietary Fiber 38.3g	0%
Total Sugars 56.7g
Protein 29.5g	0%

Vitamin D 0IU	0%
Calcium 783.6mg	0%
Iron 15.6mg	0%
Potassium 5237.4mg	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: 39.9%

Protein: 11.4%

Carbs: 48.7%