Ingredients
Scale
- 5–6 cups broth (chicken bone broth or veggie broth)
- 1 can diced tomatoes (sub 1/3 cup diced beet for AIP)
- 2 cup carrots, chopped
- 1 cup parsnip, chopped
- 1 medium white onion, diced
- 3 ribs of celery, chopped
- 1 medium zucchini, chopped into halfmoons
- 1 cup spinach, chopped
- 2 tsp dried oregano
- 2 tsp dried basil (or 1 tbsp fresh)
- 1/4 cup fresh parsley
- 2 cloves garlic, minced
- 1 tsp sea salt (plus more to taste)
- 2–3 tbsp olive oil
- OPTIONAL-
- Grain free cracker or bread like Yucan Crunch
- 1–2 cups pre-cooked shredded chicken
Instructions
- Place a large stock pot on the stove on medium heat and add olive oil
- Add the onion and garlic and sauté for 4-5 minutes or until the onions become translucent
- Add in the parsnips, celery and carrot and sauté until lightly softened for 3-4 minutes
- Pour in the broth and the remainder of the vegetables (reserving the basil and some parsley for topping) and herbs and stir
- Place the lid over the pot and simmer on medium heat for 15-20 minutes, stirring occasionally
- Once the veggies are cooked through, add in the spinach and stir until the spinach is wilted
- Allow the soup to cool and top with extra parsley before serving
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 163
- Fat: 8.2g
- Carbohydrates: 20.6g
- Fiber: 6.1g
- Protein: 4.5g