Whole30 Creamy Vegetable Soup

Creamy, comforting, and entirely dairy-free, this Whole30 Creamy Vegetable Soup is the perfect blend of wholesome ingredients and indulgent texture. Packed with nutrient-rich vegetables like broccoli, cauliflower, zucchini, and carrots, this soup is simmered in savory chicken broth and finished with velvety coconut cream for a satisfying, dairy-free base. Seasoned with fresh thyme, parsley, and a splash of zesty lemon juice, every spoonful strikes a balance between earthy and bright flavors. This quick and easy recipe is ready in just 50 minutes, making it an ideal healthy meal prep option for busy weeks or a cozy dinner for the whole family. Paleo, gluten-free, and compliant with Whole30 guidelines, this creamy vegetable soup is as nourishing as it is delicious!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 2 large, peeled and chopped carrots
• 2 chopped celery stalks
• 1 medium, chopped zucchini
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 4 cups chicken broth
• 1 cup coconut cream
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 teaspoon fresh thyme
• 1 tablespoon, chopped fresh parsley
• 1 tablespoon lemon juice

Directions

Step 1

In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for 5 minutes until translucent.

Step 2

Add the minced garlic and cook for another 1-2 minutes until fragrant.

Step 3

Stir in the chopped carrots and celery, cooking for an additional 3 minutes.

Step 4

Add the chopped zucchini, broccoli florets, and cauliflower florets to the pot, stirring well to combine with the other vegetables.

Step 5

Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat to low and let simmer for about 15 minutes, or until the vegetables are tender.

Step 6

Once the vegetables are cooked, remove the pot from the heat and allow it to cool slightly. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can blend the soup in batches using a countertop blender.

Step 7

Return the pot to low heat and stir in the coconut cream, sea salt, black pepper, fresh thyme, and fresh parsley. Heat the soup gently, stirring frequently, until warmed through.

Step 8

Stir in the lemon juice just before serving to brighten the flavors. Adjust seasoning as necessary.

Step 9

Serve hot, garnished with additional fresh parsley if desired.

Nutrition Facts

Serving size	(2581.8g)

Amount per serving	% Daily Value*
Calories	1542.3

Total Fat 69.4g	0%
Saturated Fat 42.3g	0%
Polyunsaturated Fat 3.3g
Cholesterol 0mg	0%
Sodium 7097.1mg	0%
Total Carbohydrate 208.7g	0%
Dietary Fiber 25.0g	0%
Total Sugars 166.0g
Protein 35.1g	0%

Vitamin D 0IU	0%
Calcium 537.0mg	0%
Iron 8.3mg	0%
Potassium 4075.6mg	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: 39.0%

Protein: 8.8%

Carbs: 52.2%