Hearty Vegetable Soup

15 70 206
Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 6
Hearty Vegetable Soup
Health Highlights


1 tbsp Butter, unsalted
1 large Yellow onion (chopped)
3 clove(s) Garlic (minced)
1 piece, 1-inch Ginger root (peeled, minced)
4 medium Carrots (cut into 1 1/2 inch chunks)
1 medium potato Sweet potato (peeled, cut into 1 1/2 inch chunks)
1 cup Cremini (Italian) mushroom (halved)
1 tbsp Rosemary, fresh
1 tbsp Thyme, fresh
8 cup Bone broth, Organic
1 leaf Bay leaf
1 bunch Swiss chard (stemmed, chopped)
1 pinch Sea Salt (to taste)
3 tsp Coconut oil (divided, to taste)
2 parsnip(s) Parsnip (cut into 1 1.2 inch chunks)


Heat the cooking fat in a heavy bottomed pot over medium high heat and add the onions, cooking for a few minutes. Add the garlic and ginger, and cook for another minute, stirring. Add the carrots, parsnips, sweet potato, mushrooms, rosemary and thyme and saute for another five minutes or until the outside of the vegetables are gently browned.

Deglaze the pot by adding the bone broth to the veggies. Add the bay leaf and salt. Bring to a boil, and then let the soup simmer gently with the lid on. Cook for 20 minutes, or until the vegetables are tender.

Add the chard in the last couple of minutes of cooking, just letting them soften in the warm broth. Check to see that the broth is salty enough and add more if needed.

Serve with scoop of coconut oil in each bowl.

Serve immediately or freeze!

Nutrition Facts

Per Portion

Calories 206
Calories from fat 48
Calories from saturated fat 28.9
Total Fat 5.3 g
Saturated Fat 3.2 g
Trans Fat 0.1 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.7 g
Cholesterol 5.6 mg
Sodium 781 mg
Potassium 607 mg
Total Carbohydrate 25.9 g
Dietary Fiber 4.5 g
Sugars 7.3 g
Protein 15.9 g

Dietary servings

Per Portion

Vegetables 3.3

Energy sources


Meal Type(s)