Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 stalks celery, sliced
- 1 sweet potato, cubed
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and minced garlic, sautéing until the onion is translucent.
- Add the sliced carrots and celery, cooking for an additional 5 minutes.
- Stir in the cubed sweet potato and diced zucchini, cooking for another 5 minutes.
- Pour in the canned diced tomatoes and vegetable broth, and add the dried oregano and thyme.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the vegetables are tender.
- Season with salt and pepper to taste.
- Serve warm, garnished with fresh parsley.
- Prep Time: 10
- Cook Time: 30
- Category: Soup
- Cuisine: AIP
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 4
- Sodium: 400
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 24
- Fiber: 5
- Protein: 3
Keywords: AIP soups, AIP stews, autoimmune protocol soups, healthy soups, vegetable soup