Stress-Buster Vegetable Soup

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A comforting, anti-inflammatory soup packed with colorful vegetables and herbs to support digestion and reduce stress during Whole30 transitions. This Mediterranean-inspired Whole30 recipe, ready in about 35 minutes, pairs Carrots, 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 4, 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, diced Carrots
• 1 medium, diced Zucchini
• 2 stalks, diced Celery
• 1/2 cup, finely chopped Onion
• 3 cloves, minced Garlic
• 4 cups Chicken bone broth
• 1 tbsp, chopped Fresh thyme
• 1 tsp Olive oil
• 1/4 tsp Sea salt
• 1/8 tsp Black pepper

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Instructions

1. Step 1: Heat 1 tsp olive oil in a large pot over medium heat. Add 1/2 cup chopped onion and 3 minced garlic cloves, sautéing for 3-4 minutes until onion is translucent and fragrant, stirring constantly.
2. Step 2: Add 1 cup diced carrots, 1 medium diced zucchini, and 2 diced celery stalks to the pot. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
3. Step 3: Pour in 4 cups chicken bone broth, then add 1 tbsp chopped fresh thyme, 1/4 tsp sea salt, and 1/8 tsp black pepper. Bring to a gentle simmer and cook uncovered for 15 minutes until vegetables are tender.
4. Step 4: Remove from heat and let rest 5 minutes before serving. Ladle into bowls and garnish with extra thyme if desired.