Hearty Paleo Vegetable Soup

Amit Shah


  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 sweet potato, peeled and diced
  • 1 1/2 cups Water
  • 4 Blanched and diced tomatoes
  • 2 tsp Italian seasoning (Thyme/Oregano/Rosemary/Basil)
  • Salt and freshly ground pepper, to taste
  • 1 medium zucchini, chopped


  1. Heat the olive oil in a heavy-bottomed saucepan over medium heat. Sauté the onion, carrots, celery, and garlic with one teaspoon of salt for 4-5 minutes. Add the diced sweet potatoes and cook for 6-8 minutes.
  2. Stir in the broth, diced tomatoes with the juices, and Italian seasoning. The broth should cover about half of the saucepan; add more if necessary. Bring to a simmer, cover, and cook on low heat for 35-40 minutes, stirring occasionally. Adjust salt and pepper to taste. Stir in the zucchini and cook for 15 minutes more. Serve hot