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.

Course Appetizer, Main Course, Side Dish

Cuisine American

Diet Gluten Free, Low Calorie, Low Fat, Vegetarian

Keyword AIP diet, AIP recipe, inflammation free foods

Prep Time 15

Cook Time 15

Servings

Calories 171kcal

Author Robin Miller

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.

Nutrition