Bloat-Busting Zucchini & Carrot Soup
A soothing, fiber-rich soup that gently aids digestion and eliminates Whole30 bloating with anti-inflammatory vegetables. This French-inspired soup recipe (anti-inflammatory, vegetarian), ready in about 35 minutes, pairs zucchini, carrots, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups zucchini
- 1 cup carrots
- 1/2 cup onion
- 2 cloves garlic
- 1/2 cup coconut milk (canned, full fat)
- 2 cups bone broth (unsweetened)
- 1 tsp fresh thyme
- 1/4 tsp sea salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Dice zucchini and carrots into 1/2-inch cubes, then finely chop onion and mince garlic. Heat a pot over medium heat, add 1 tsp coconut milk, and sauté onion until translucent (about 3 minutes).
- Step 2: Add zucchini, carrots, garlic, and thyme, stirring constantly for 2 minutes until fragrant. Pour in bone broth, bring to a gentle simmer, and cover.
- Step 3: Cook for 15 minutes until vegetables are fork-tender, then carefully blend with an immersion blender until completely smooth. Stir in remaining coconut milk and sea salt until well combined and heated through.
