Whole30 Classic Vegetable Broth Soup

Warm, nourishing, and bursting with garden-fresh flavors, this Whole30 Classic Vegetable Broth Soup is the ultimate healthy comfort food. Made with a medley of wholesome ingredients like sweet potatoes, kale, zucchini, and fresh herbs, it’s a nutrient-packed meal that’s as satisfying as it is flavorful. This soup is perfect for those following a Whole30 diet, as it’s completely free of grains, dairy, and added sugars, yet loaded with vibrant colors and textures. With just 20 minutes of prep time and an hour on the stove, this one-pot recipe yields a hearty, veggie-rich soup that’s perfect for weeknight dinners or make-ahead lunches. A final squeeze of fresh lemon juice adds a zesty finish, making every spoonful bright and refreshing. Serve it hot for a wholesome, Whole30-approved meal that’s big on taste and simplicity!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 large carrots, sliced
• 2 medium celery stalks, sliced
• 1 medium zucchini, sliced
• 1 medium sweet potato, peeled and cubed
• 1 teaspoon fresh thyme, leaves
• 1 teaspoon fresh rosemary, chopped
• 2 tablespoons fresh parsley, chopped
• 2 bay leaves
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 8 cups vegetable broth
• 2 cups kale, chopped
• 1 tablespoon lemon juice, freshly squeezed

Directions

Step 1

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

Step 2

Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Stir in the minced garlic and cook until fragrant, approximately 1 minute.

Step 4

Add the sliced carrots, celery, zucchini, and sweet potato. Cook and stir for another 5 minutes to slightly soften the vegetables.

Step 5

Mix in the fresh thyme, rosemary, parsley, bay leaves, sea salt, and black pepper, ensuring the vegetables are well-coated with herbs.

Step 6

Pour in the vegetable broth, bringing the mixture to a brisk boil.

Step 7

Reduce heat to a gentle simmer and cover the pot. Allow the soup to cook for about 25 minutes or until the vegetables are tender.

Step 8

Stir in the chopped kale and let it simmer for an additional 5 minutes until the kale is wilted and bright green.

Step 9

Remove the bay leaves from the soup.

Step 10

Finally, add the freshly squeezed lemon juice for a touch of brightness and adjust the seasoning with more salt and pepper if desired.

Step 11

Serve hot and enjoy a bowl of this wholesome, Whole30-friendly vegetable broth soup.

Nutrition Facts

Serving size	(2877.2g)

Amount per serving	% Daily Value*
Calories	1388.3

Total Fat 47.4g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 8.4g
Cholesterol 0mg	0%
Sodium 7211.9mg	0%
Total Carbohydrate 209.1g	0%
Dietary Fiber 43.0g	0%
Total Sugars 57.1g
Protein 50.4g	0%

Vitamin D 0IU	0%
Calcium 771.6mg	0%
Iron 16.2mg	0%
Potassium 6495.8mg	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: 29.1%

Protein: 13.8%

Carbs: 57.1%