Paleo Hearty Vegetable Soup with Rustic Bread

Warm up with this comforting Paleo Hearty Vegetable Soup with Rustic Bread, a nutrient-packed recipe that perfectly combines wholesome flavor and clean eating. Bursting with vibrant vegetables like zucchini, sweet potatoes, and kale, this soup is simmered in a fragrant broth infused with thyme, rosemary, and a touch of tomato paste for depth. Served alongside a gluten-free rustic bread loaf made from coconut and almond flours, this dish is ideal for those following paleo or grain-free diets. The bread’s golden crust and tender crumb make it the perfect pairing for dunking into the rich, hearty soup. Ready in just under two hours, this meal is a satisfying, family-friendly option for cozy dinners or meal prep.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large, diced onion
• 3 minced garlic cloves
• 3 large, sliced carrots
• 2 sliced celery stalks
• 2 medium, diced zucchini
• 2 medium, peeled and cubed sweet potatoes
• 2 tablespoons tomato paste
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 leaf bay leaf
• 2 cups, chopped kale
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 loaf gluten-free rustic bread loaf
• 1 cup coconut flour
• 1 cup almond flour
• 1 teaspoon baking soda
• 3 large eggs
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 0.5 teaspoon sea salt

Directions

Step 1

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until soft.

Step 2

Stir in the minced garlic, carrots, and celery. Cook for another 5 minutes.

Step 3

Add the zucchini and sweet potatoes, and continue to cook for 3 more minutes.

Step 4

Stir in the tomato paste, mixing well, and add the vegetable broth.

Step 5

Add the thyme, rosemary, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes until the vegetables are tender.

Step 6

Remove the bay leaf, stir in the chopped kale, and cook for another 5 minutes.

Step 7

While the soup is simmering, preheat the oven to 350°F (175°C) to prepare the rustic bread.

Step 8

In a large bowl, mix the coconut flour, almond flour, baking soda, and sea salt.

Step 9

In another bowl, beat the eggs, and mix in the apple cider vinegar and honey.

Step 10

Combine the wet ingredients with the dry ingredients, forming a dough.

Step 11

Shape the dough into a loaf and place it on a parchment-lined baking sheet.

Step 12

Bake for 30 minutes in the preheated oven until the bread is firm and golden.

Step 13

Let the bread cool slightly before slicing.

Step 14

Serve the hearty vegetable soup hot with slices of the gluten-free rustic bread.

Nutrition Facts

Serving size	(3991.5g)

Amount per serving	% Daily Value*
Calories	3865.6

Total Fat 142.0g	0%
Saturated Fat 37.0g	0%
Polyunsaturated Fat 7.8g
Cholesterol 558mg	0%
Sodium 15039.3mg	0%
Total Carbohydrate 564.1g	0%
Dietary Fiber 125.5g	0%
Total Sugars 132.8g
Protein 133.5g	0%

Vitamin D 123IU	0%
Calcium 1302.7mg	0%
Iron 31.8mg	0%
Potassium 7468.9mg	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: 31.4%

Protein: 13.1%

Carbs: 55.5%