Simple Reboot Vegetable Soup with Herb Infusion
A gentle, anti-inflammatory soup designed for Whole30 resets, featuring clean ingredients to avoid hidden sugars and support digestive health. This Mediterranean-inspired Whole30 recipe, ready in about 25 minutes, pairs carrot, zucchini, celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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
- 1 cup, thinly sliced carrot
- 1 cup, diced zucchini
- 1/2 cup, chopped celery
- 2 cloves, minced garlic
- 1 tbsp coconut aminos
- 1/2 tsp dried thyme
- 1/4 tsp sea salt
- 3 cups water
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Equipment for this recipe
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Instructions
- Step 1: Heat a pot over medium heat and add 1 tbsp coconut aminos, then add 1 cup thinly sliced carrot, 1 cup diced zucchini, and 1/2 cup chopped celery, sautéing for 5 minutes until vegetables are slightly softened.
- Step 2: Add 2 minced garlic cloves and 1/2 tsp dried thyme, stirring for 1 minute until fragrant, then pour in 3 cups water and 1/4 tsp sea salt.
- Step 3: Bring to a gentle simmer, cover, and cook for 15 minutes until vegetables are tender, stirring once halfway through.
