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

Anyway…

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.

Customizing

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.

💗,

Wendi

10-Vegetable Soup (AIP/Paleo)

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

6

servings
Prep time

25

minutes
Cooking time

20

minutes

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

Ingredients

  • 3 TBSP extra virgin olive oil

  • 1 medium white sweet potato, peeled and chopped

  • 1 small onion, chopped

  • 1 carrot, chopped

  • 1 rib of celery, chopped

  • 1 chayote squash, peeled, seeded and chopped

  • 1 turnip, peeled and chopped

  • 1 small zucchini, chopped

  • 1 small yellow squash, chopped

  • 1 cup sliced cabbage

  • 1 TBSP dried basil

  • 2 tsp dried thyme

  • 2 tsp sea salt, or to taste

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

  • 1 tsp garlic powder

  • 2 cups baby spinach or chopped kale, loosely packed

  • 6 cups beef broth, preferably homemade

  • 1 TBSP red wine vinegar

Directions

  • 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!

Notes

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

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4 Comments

  1. Pingback: Paleo AIP Recipe Roundtable #356 - Phoenix Helix

  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!

  3. Pingback: Episode 55: Saving Time in the Kitchen - Phoenix Helix

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