Paleo Bone Broth Vegetable Soup

Total time50 min

Prep time15 min

Cook time35 min

This warming soup builds a deeply flavorful base from sautéed onion, garlic, and fresh ginger, brightened with turmeric, thyme, and oregano before simmering with carrots, celery, and cubed sweet potato in a rich broth. Zucchini goes in near the end so it stays tender without turning mushy, and a splash of apple cider vinegar adds a bright, tangy lift that balances all that earthy warmth. Baby spinach or kale gets stirred in right at the finish, wilting into silky ribbons throughout the bowl. It's a nourishing, vegetable-packed pot that leans on real whole foods and simple aromatics rather than anything processed. Finished with a scatter of fresh parsley, it's the kind of simmer-all-afternoon soup that makes a Paleo weeknight feel effortless.

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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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