Soup: Zucchini, Onion, & Sweet Potato

30 min 4 servings


195 Kcal
12.2g Fat
14.7g Carbs
11.6g Net Carbs
6.2g Sugars
12.8g Protein


  • 3 zucchinis
  • 1 medium onion
  • 1 medium sweet potato
  • 4 crushed garlic cloves
  • Salt & pepper
  • Cumin
  • Bouquet garni
  • Olive oil
  • Optional: nutritional yeast


  1. Cook the onions and the crushed garlic in a deep pan on medium heat until brown. After 5 minutes or so, add the roughly cut zucchini and roughly cut unpeeled sweet potato. Cover with water and add salt, pepper, cumin, and the bouquet garni. Put the heat on high and bring to the boil.
  2. Once you have a rolling boil, bring the heat down to medium to low and let it simmer for 30 minutes. Once all the vegetables feel soft, switch the heat off. Let it cool down for 5 minutes and remove the bouquet garni. Blend and it is ready!
  3. Enjoy! This makes a lovely dinner with some paleo bread on the side, you can also add a dollop of coconut yogurt before serving and/or sprinkle some pumpkin seeds.


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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