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Paleo Hearty Vegetable Soup
Nb persons: 4
Yield:
Preparation time:
Total time:
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Ingredients | |
2 tbsp | extra virgin olive oil |
1 medium | yellow onion, diced |
3 medium | carrots, peeled and diced |
2 stalks | celery, diced |
3 cloves | garlic, minced |
1 large | sweet potato, peeled and diced |
1 1/2 cups | vegetable broth |
1 14.5-oz. can | diced tomatoes |
2 tsp | Italian seasoning |
Salt, to taste | |
freshly ground pepper, to taste | |
1 medium | zucchini, chopped |
Instructions
Heat the olive oil in a heavy-bottomed saucepan or Dutch oven over medium heat. Sauté the onion, carrots, celery, and garlic with one teaspoon of salt for 4-5 minutes. Add the diced sweet potatoes and cook for 6-8 minutes.
Stir in the broth, diced tomatoes with the juices, and Italian seasoning. The broth should cover about half of the saucepan; add more if necessary. Bring to a simmer, cover, and cook on low heat for 35-40 minutes, stirring occasionally. Adjust salt and pepper to taste. Stir in the zucchini and cook for 15 minutes more. Serve hot.
Servings: 4
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