What could be more comforting than a steamy bowl of soup? It’s the perfect choice for a belly-warming dinner that tastes delicious. My favorite paleo vegetable soup is meat and grain free, offering a unique mix of flavors. I’ve discovered this recipe by accident while searching for some quick lunch ideas.
Made with tomatoes, cabbage, garlic and fragrant herbs, this soup is a vegetable-lover’s feast. Tasty, flavorful, and filling, it keeps hunger at bay and delights your senses. The best part is that it doesn’t require a lot of hands-on time over the stove. Ready in less than one hour, my soup will fill your body with warmth and comfort. Your kids will love it!
What I like the most about this paleo vegetable soup recipe is its simplicity. You don’t need any fancy ingredients or exotic spices. Most veggies needed for making this soup are already in your kitchen. When I’ve first tried this recipe, I used leftovers. There is always a stock of veggies in my fridge waiting to be used for paleo salads, side dishes, smoothies, and soup. My love for vegetables and whole foods has drawn me closer to this lifestyle.
I’m happy to share this vegetable soup made with paleo-approved ingredients. You can enjoy it at lunch, serve it at family dinners, or feed unexpected guests in need of a hot bowl of soup. The vegetables are so moist and soft that they’re easy to get down even on an upset stomach.
- 1 medium zucchini, chopped
- 2 stalks celery, diced
- 3 cloves garlic, minced
- ¼ cabbage, shredded
- 1 can diced tomatoes
- 1 medium sweet potato diced
- 1 leek, sliced
- 1 handful fresh parsley
- 3 sprigs of thyme
- 1 sprig of rosemary
- 2 tbsp lemon juice
- 1 tablespoon extra-virgin olive oil
- Sea salt
- Fill a large pot with water and bring to a boil.
- Add the vegetables and spices, excepting parsley, olive oil, and lemon juice.
- About 10 minutes before the soup has finished cooking, add the remaining ingredients.
- Garnish with parsley and serve in large bowls. Enjoy it!