AIP Vegetable Soup
This hearty soup features a bounty of colorful vegetables in an amazing garlic-ginger broth. If you’re not familiar with AIP, it’s the “auto immune protocol” diet, which focuses on non-inflammatory, gut-friendly foods. Even if you’re not on an AIP or anti-inflammation diet, you will adore this incredible pot of goodness.
Why did I create AIP vegetable soup? Because I’m on the AIP diet currently, thanks to an out-of-the-blue diagnosis of hyperthyroidism. And, rather than think of the diet as an elimination diet (avoiding gluten, dairy, nuts, seeds, eggs, soy, legumes, caffeine, and alcohol), I prefer to think of it as a way to enjoy a bounty of delicious, organic foods that are incredible for me, and my gut.
I crave this soup now. I’ve always been a big fan of vegetables (and vegetable soup), but this medley is my favorite. The broth is rich with garlic and ginger, and the vegetables shine because they’re not overshadowed by other ingredients. I eat this soup EVERY SINGLE day and I feel amazing.
A few notes about this soup
- This is big batch soup! It lasts me about 4 to 5 days. If desired, you can cut the recipe in half or even one quarter.
- Any bone broth will do, just get an organic one. I love the flavor of Wegman’s Organic Thai Style Ginger Free Range Chicken Bone Broth, but you can use regular chicken or beef broth. Mushroom broth works as well.
- Any onion works. You can use yellow or red onion, or both.
- Use good-quality mineral sea salt. I use Baja Gold.
- Feel free to add your favorite veggies. I’ve also added zucchini, yellow squash, and sweet potatoes to this soup. Whatever you have on hand will likely make a nice addition. Just try to use organic.
AIP Vegetable Soup
Ingredients
- 1 small head organic cabbage, I prefer purple cabbage, just note purple cabbage yields purple broth!
- 2 heads organic broccoli, florets and top portion of stalks, or 2 (10-ounce) bags organic broccoli florets
- 4-6 organic carrots, peeled and chopped
- 4-6 stalks organic celery, chopped
- 8 ounces sliced organic mushrooms, I prefer cremini (baby bella) mushrooms
- 1-2 organic yellow or red onions, chopped
- 8 cloves organic garlic, chopped or minced
- 1 tablespoon minced fresh organic ginger
- Mineral sea salt
- Freshly ground black pepper
- 32 ounces organic bone broth, or more if desired, I use Wegman’s Organic Thai Style Ginger Free Range Chicken Bone Broth
Instructions
- Combine all the vegetables, 1 teaspoon salt, and 1/2 teaspoon black pepper in a large soup pot. Pour over the broth. If desired add more broth or water for a thinner consistency (just note that the vegetables will release liquid).
- Set the pan over medium heat and bring to a simmer. Reduce the heat to medium-low, cover and simmer for 15 minutes, or until you reach the desired consistency of your vegetables.
- Season to taste with salt and pepper. Store in the refrigerator for up to 5 days.