In this post, I will show you how to make quick and easy nutrient dense paleo vegetable soup.
It is definitely warming up out here in LA, but the mornings lately have been just cold enough for me to feel comforted by this delicious nutrient dense soup. My mother-in-law bought me this hand blender a few years ago and I wondered at first if it was something I would use. But once I started my paleo diet, it became something I use so often that now I wonder how I ever lived without it.
I don’t like to give my kids dairy all the time, so I use this to blend avocado and banana into almond milk for them almost daily. I also use it for this soup and those are two things I have been making constantly.
Above are all the ingredients you will need to make this, but feel free to make homemade broth. Before you click the back arrow button on your browser because you hate any or all of the veggies I used, know that you can easily change the vegetables you use in this soup. I’ve used butternut squash and broccoli before in place of carrots and asparagus. You can also do all carrots if you like or any number of different combinations. Just be creative.
Frozen veggies, unlike canned, can actually be just as packed with nutrients as fresh vegetables. That is such good news for people who sometimes don’t use their fresh vegetables in time.
All you need to do is peel your onions and cut into fours (you can even avoid this by buying frozen pearl onions). Then put all the veggies in a large pot with the olive oil and 2 containers broth — let simmer.
Once the veggies are soft, mix them with your hand blender or you can batch blend it in a regular blender.
Your end result will be this comforting, beautifully colored soup that your kids will eat. I add salt to taste and serve it with crumbled bacon and red palm oil.
If you have trouble feeding your kid veggies you may want to try it. I also add it to pasta sauce for noodles.
Enjoy this nutrient dense paleo vegetable soup recipe below! <3
Nutrient Dense Paleo Vegetable Soup
- 2 cups olive or avocado oil
- 2 onions peeled and quartered
- 8 cups bone broth
- 3 lbs carrots
- 2 lbs brussel sprouts
- 2 lb asparagus
- salt to taste
- bacon for garnish
- red palm oil for garnish
- Add all of your vegetables to a large stock pot along with your broth & olive oil.
- Cover and allow this to simmer until the veggies are soft.
- Blend everything together until smooth with a hand mixer or in batches in your blender.
- Add salt to taste.
- Garnish with bacon crumbles and drizzle with red palm oil.
- You're done!
Other BTD Recipes: