Below is a delicious, vegetable soup that works well anytime of the year but especially during the colder months.

I found this recipe here on paleogrubs.com.

Prep Time: 10 min.                                Cook Time: 55 min.                            Total Time: 65 min.

Serves: 4


  • 2 tbsp avocado oil(coconut, ghee, or olive oil would, also, work)
  • 1 medium yellow onion, diced
  • 3 medium carrots, cut into thin slices
  • 2 celery stalks, cut into thin slices
  • 1 medium zucchini, chopped
  • 3 cloves of garlic, minced
  • 1 large sweet potato, diced
  • 2 1/2 to 3 cups vegetable broth
  • 1 14.5 oz can diced tomatoes
  • 2 tsp Italian seasoning(I used Frontier Garlic & Herb)
  • salt, pepper to taste


  1. Add 2 tbsp of avocado oil to stockpot and turn on heat to medium
  2. Add onion, carrots, celery, garlic, zucchini to stockpot along with 1 tsp of salt and cook for 5 min.
  3. Add diced sweet potato and cook for another 6-8 min.
  4. Add can of diced tomatoes, vegetable broth, and seasoning to stockpot.(Broth should cover roughly half of the stockpot)
  5. Bring to a simmer, cover, and cook on low heat for 35-40 minutes, stirring occasionally
  6. Add salt and pepper to taste
  7. Serve and enjoy!





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