AIP Friendly Bone Broth Vegetable Soup

Total time50 min

Prep time15 min

Cook time35 min

4.9

(17)

This deeply nourishing soup is exactly the kind of bowl you want on a hard day — rich, golden broth loaded with tender sweet potato, carrots, zucchini, and leafy greens, all simmered together into something that feels genuinely restorative. The base is built on quality bone broth, which does a lot of the heavy lifting here, adding body and depth without any of the grains, legumes, or nightshades that can make eating this way feel limiting. Fresh ginger and turmeric bring warmth and a subtle earthiness, while dried thyme and oregano round everything out so the soup tastes layered and satisfying rather than stripped down. A splash of apple cider vinegar stirred in near the end brightens the whole pot in a way that's easy to overlook but impossible to miss. The spinach goes in last and wilts down beautifully, keeping its color and adding a pop of green to every bowl. This makes four servings, so it's practical for a weeknight dinner and even better reheated the next day when the flavors have had time to settle in.

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Ingredients

4 servings

2 tbsp olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced
1 medium sweet potato (about 10 oz), peeled and cut into ¾-inch cubes
2 medium zucchini, halved lengthwise and sliced into ½-inch half-moons
6 cups bone broth
1 tsp fresh ginger, grated
1 tsp ground turmeric
1 tsp dried thyme
1 tsp dried oregano
1 tsp sea salt, plus more to taste
1 tbsp apple cider vinegar
3 cups baby spinach or chopped kale, loosely packed

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until it shimmers. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2
Add the garlic, ginger, turmeric, thyme, and oregano and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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