Overhead view of a rustic bowl of 10-vegetable Soup (AIP/Paleo) on a striped napkin and stoneware plate

10-Vegetable Soup (AIP/Paleo)

Need some variety in your veg intake? Make a batch of this versatile and customizable 10-Vegetable Soup (AIP/Paleo)!

Overhead view of a rustic bowl of 10-vegetable Soup (AIP/Paleo) on a striped napkin and stoneware plate
10-Vegetable Soup (AIP/Paleo)

Before I adopted an AIP/Paleo lifestyle, I invented a recipe for 10-vegetable soup. It was delicious, but it contained things that my body is sensitive to. (Nightshades and legumes, I’m looking at you. 👀 )

Flash forward many years. I’ve always remembered that soup. AND I tend to get in a vegetable rut. (Sweet potatoes, I’m bored of you. 😏 )

It was time to re-invent the soup.

Now, you know I love soup. It’s an easy way to get a lot of vegetables into us, it’s easy to freeze, and the clean-up is minimal. Also, bone broth. Amen.

SIDEBAR: Here are three of my favorite soups, if you’d like to take a looksee.

  1. Creamy Lemon Chicken Soup
  2. Italian Wedding Soup
  3. Ugly Soup


Beef broth

This soup is best with homemade beef broth. We hear so much in our corner of the diet world about chicken broth, but I’m telling you – beef broth is beautiful! (If you’d like to know how to make it here is the recipe. You’ll also find a tutorial video there as well.)

Closeup of 10-Vegetable Soup (AIP/Paleo) on a striped napkin and stoneware plate
10-Vegetable Soup (AIP/Paleo)

Freezing Soup

My preferred way to freeze soup is in microwaveable glass containers. If you use glass jars, be sure to use ones that are straight up and down with no “shoulders,” like these Ball wide mouth pint jars. Since the metal tops and rings tend to get rusty with time, I use BPA-free plastic lids.


If my list of vegetables has omitted your favorite, throw some in there! It’s your soup! If you can tolerate nightshades or legumes, you could add some tomato paste, some canned/drained tomatoes, and/or some beans. For those in the elimination phase of AIP, stick to the recipe, omitting the black pepper.

One last detail…

You can see in the photos some beef bits in there. I added these from the bones that I cooked. They are not necessary to the recipe. You can just use broth. I just try not to be wasteful in the kitchen, and use what I can.

I hope you enjoy this soup, and that it nourishes you on your healing journey.

As always, I’m wishing you great love and deep healing.



10-Vegetable Soup (AIP/Paleo)

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com Course: Main, Soups


Prep time


Cooking time



Need some variety in your veg intake? Make a batch of this versatile and customizable 10-Vegetable Soup (AIP/Paleo)!


  • 3 TBSP 3 extra virgin olive oil

  • 1 1 medium white sweet potato, peeled and chopped

  • 1 1 small onion, chopped

  • 1 1 carrot, chopped

  • 1 1 rib of celery, chopped

  • 1 1 chayote squash, peeled, seeded and chopped

  • 1 1 turnip, peeled and chopped

  • 1 1 small zucchini, chopped

  • 1 1 small yellow squash, chopped

  • 1 cup 1 sliced cabbage

  • 1 TBSP 1 dried basil

  • 2 tsp 2 dried thyme

  • 2 tsp 2 sea salt, or to taste

  • 1/2 tsp 1/2 black pepper (omit for elimination phase of AIP)

  • 1 tsp 1 garlic powder

  • 2 cups 2 baby spinach or chopped kale, loosely packed

  • 6 cups 6 beef broth, preferably homemade

  • 1 TBSP 1 red wine vinegar


  • In a large soup pot, heat olive oil over medium heat. Add sweet potato, onion, carrot, celery, chayote squash, and turnip. Stir to combine. Cover and cook for 7 minutes, stirring occasionally.
  • Add zucchini, yellow squash, cabbage, basil, thyme, salt and garlic powder. Sauté for 1 minute.
  • Turn heat up to medium high. Add the rest of the ingredients, and heat through. Taste for salt. Serve!


  • Bits of meat may be added, as shown here, but are not necessary.

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  2. Can this be done in a crockpot?

    • Hmm. I will say yes BUT – as in yes, but the vegetables may not all be done, or some may be mushy. I have the veggies going in at different times so that the hardest vegetables can have longer to cook, and the softer ones won’t be cooked to mush. All this being said, if texture isn’t a big deal to you, I say go for it! The important thing is to get the veggies into our bodies, in whatever way works best for us. If you try it, please let me know the result!

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  4. Danielle Frost

    Chayote is a nightshade. Makes me break out on a rash, my vision goes narrow, can’t fit my feet in shoes, hearing disappears and finally difficult breathing. Just in case anyone is looking at this recipe that is trying to stay nsf.

    • Hi, Danielle! Dang, I’m sorry you are sensitive to chayote squash. It is not a nightshade, however, but a member of the Cucurbitaceae family. I have trouble with nightshades, too. They make me puff up, especially in my face, ankles, and hands. Weird stuff!

  5. I used your recipe for inspiration!

    First I made my usual big batch of chicken thighs in the slow cooker for tacos. When it was done, I kept aside 2 cups of the super flavored broth and 1 pound of the chicken. Put that back in the slow cooker with 2 cups of fresh chicken bone broth and 2 cups of water, then just dumped in all the vegetables and seasonings.

    Cooked it for about 2-3 hours, stirring every hour or so.

    It was fantastic. Very forgiving recipe too since it really allows you to add whatever vegetables you have handy. I personally don’t mind veggies that are a little mushy so it worked fine to throw everything in together. On the second batch, I used half as much basil and that seemed to be just right.

    So thank you for the inspiration! I might not have thought of a soup like this otherwise.

    • If I have given you inspiration to create in the kitchen, then I’m happy! I wish more people would experiment, and enjoy cooking. We’d probably be a healthier society, no? Enjoy!!!

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