Easy Vegetable Soup
Easy Vegetable Soup with broccoli, potato, and more! A healthy vegan, paleo, whole30 dinner recipe
Servings: 3 servings
Calories: 221kcal
Ingredients
- 2 Tbsp avocado oil
- 1 cup yellow onion finely chopped (about 1/2 onion)
- 3 cloves garlic minced
- 4 cups vegetable broth
- 1 medium-sized russet potato peeled and chopped
- 2 large carrots peeled and chopped
- 1 zucchini chopped
- 1 crown broccoli chopped
- 2 vine-ripened tomatoes or 1 (!4-oz) can diced tomatoes, drained
- 2 tsp Italian seasoning
- 1/4 tsp sea salt to taste
Instructions
- Add the avocado oil to a large stock pot and heat to medium-high. Add the onion and sauté, stirring occasionally, until translucent, about 5 minutes. Add the garlic and continue sautéing another 2 minutes, until very fragrant.
- Pour the broth into the pot and add the chopped potato and carrot. Cover, and bring to a full boil. Cook until potato is soft and just slightly al dente, about 5 minutes.
- Add the remaining ingredients, stir well, cover, and return to a boil. Once the soup comes to a full boil, reduce the heat and simmer for 5 minutes, or until the vegetables have reached desired done-ness. For very soft vegetables, cook an additional 15 to 20 minutes. Taste the soup for flavor and add more sea salt to taste.
- Serve in big bowls and enjoy!
Video
Notes
Add 1 to 3 cans of beans (garbanzo beans, black beans, white beans, cannellini beans, kidney beans, etc.) for some plant-based protein.
Nutrition
Serving: 1of 3 | Calories: 221kcal | Carbohydrates: 28g | Protein: 5g | Fat: 9g | Fiber: 6g | Sugar: 14g