- 1 tbsp olive oil
- ½ small yellow onion, diced
- 2 medium carrots, diced
- 1 small zucchini, diced
- 1 cup green beans, trimmed and chopped
- 1 cup shredded green cabbage
- 1 small white sweet potato, peeled and diced
- 2 garlic cloves, minced
- 3 cups chicken or bone broth (AIP-compliant)
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp sea salt (adjust to taste)
- ¼ tsp ground turmeric
- 1 tbsp fresh parsley, chopped
Instructions
- Heat olive oil in a medium pot over medium heat.
- Add onion, carrots, and garlic. Sauté for 3–4 minutes until slightly softened.
- Stir in zucchini, green beans, cabbage, and sweet potato. Cook for another 3 minutes.
- Add broth, oregano, thyme, turmeric, and salt. Stir to combine.
- Bring to a boil, then reduce to a simmer. Cover and cook for 20–25 minutes, until vegetables are tender.
- Taste and adjust seasoning if needed.
- Ladle into bowls and garnish with fresh parsley before serving.
