This loaded vegetable soup is for the soup and veggies lovers! It’s full of winter vegetables that will leave your stomach full and taste buds satisfied. This recipe is gluten free, grain free, dairy free, paleo and whole 30 compatible.
Nothing says fall or winter like a big bowl of soup! There is just something that is so comforting about it. As soon as there is a hint of chilly weather, I am making soups weekly and this recipe is one of my favorites. I love adding this to my dinner or lunch rotation during the colder months because it’s loaded with vegetables and flavor! It’s an easy and delicious way to get your servings of veggies.
Let’s Talk Ingredients
I normally try my best to create recipes that don’t involve a lot of ingredients. It’s all about making delicious meals easy! However, sometimes there is a good reason for a recipe with a long list of ingredients. This Loaded Vegetable Soup is packed with so many nutrients because it uses 14 different plant-based ingredients! I personally don’t mind the work that goes into this soup because (1) it’s delicious, (2) it makes enough to freeze and enjoy at a later date and (3) all those different ingredients are supporting my gut and overall health.
When I was healing my small intestinal bacteria overgrowth, I learned that the more plant-based foods we eat the stronger our gut microbiome is. We should really aim to eat 30-40 different plant-based foods a week! I am a constant work in progress in this area but this Loaded Vegetable Soup makes it so much easier. I love making this recipe on the weekend and enjoying it the rest of the week for lunch.
How to Make Homemade Veggie Soup
Peel and cut the zucchini and yellow squash. Place them in the Dutch oven (or large pot) with the extra virgin olive oil on high heat. Continue to cook on high heat, stirring often to avoid burning, until they become soft (about five minutes). Remove the zucchini and squash and them place in the food processor. Add the chicken broth, water and chicken to the Dutch oven and bring to a boil. Blend the zucchini and squash with the coconut milk in the food processor then add this creamy sauce to the Dutch oven.
Cut the carrots, parsley, radishes, celery, broccoli and scallions and set aside. Peel and cut the parsnips and sweet potatoes. Add the carrots, radishes, celery, broccoli, scallions, parsnips, sweet potatoes, cauliflower rice, green beans, peas, salt and pepper to the Dutch oven and stir to combine. Bring the soup to a boil then let simmer for 30 minutes. Remove the chicken and shred it using a fork or hand mixer. Place the shredded chicken and spinach into the Dutch oven and cook for 5 more minutes or until the spinach is soft.
Recipe FAQ
- Can I store the leftovers in the freezer? Absolutely! I purposely increased the serving size so you would have leftovers to freeze. That’s my favorite part about soups: enjoying them when I make them and then at a later date!
- What is the best pot to use? I use my 8 quart Dutch oven but you can use any other pot. Just make sure it is big enough as this recipe makes a lot (ten servings)!
- How to reheat this loaded vegetable soup? You can either reheat the soup in the microwave or in a saucepan on the stovetop.
- Do I have to use coconut milk? You can swap the coconut milk for almond milk or any other plant-based milk!
- Can I skip the chicken? Yes! This soup is loaded with so many ingredients you can easily skip the chicken. You could also replace it with your favorite beans.
More Soup Recipes…
- One Pot Dumpling Soup
- Whole 30 Dutch Oven Beef Stew
- Crockpot Chicken and Butternut Squash Stew (Whole 30 & Paleo)
- Potato, Green Bean & Sausage Soup (Whole 30 & Gluten Free)
This Loaded Vegetable Soup is nutrient dense, flavorful and so satisfying, especially during the cold winter months! Make sure to tag me on Instagram @theglutenfreegrasses so I can see what you’re making.
-Kelsey
Loaded Vegetable Soup (Paleo & Whole 30)
Course: Dinner/LunchDifficulty: Moderate10
servings25
minutes35
minutes1
hourIngredients
2 green zucchinis
2 yellow squash
1 Tablespoon extra virgin olive oil
4 cups chicken broth
3 cups water
2 large chicken breasts
2 cups coconut milk
2 cups carrots
1/2 cup fresh parsley
1/2 cup radishes
1 cup celery
2 cups broccoli
1/4 cup scallions
1.5 cups parsnips
4 cups sweet potatoes (about 2 large sweet potatoes)
3 cups frozen cauliflower rice
1.5 cups frozen green beans
1 cup frozen peas
2 teaspoons salt
1/2 teaspoon pepper
1 cup spinach
Directions
- Peel and cut the zucchini and yellow squash. Place them in the Dutch oven (or large pot) with the extra virgin olive oil on high heat. Continue to cook on high heat, stirring often to avoid burning, until they become soft (about five minutes). Remove the zucchini and squash and them place in the food processor. Add the chicken broth, water and chicken to the Dutch oven and bring to a boil. Blend the zucchini and squash with the coconut milk in the food processor then add this creamy sauce to the Dutch oven.
- Cut the carrots, parsley, radishes, celery, broccoli and scallions and set aside. Peel and cut the parsnips and sweet potatoes. Add the carrots, radishes, celery, broccoli, scallions, parsnips, sweet potatoes, cauliflower rice, green beans, peas, salt and pepper to the Dutch oven and stir to combine. Bring the soup to a boil then let simmer for 30 minutes. Remove the chicken and shred it using a fork or hand mixer. Place the shredded chicken and spinach into the Dutch oven and cook for 5 more minutes or until the spinach is soft.