AIP Friendly Beef and Root Vegetable Soup
This hearty, deeply satisfying soup is exactly the kind of meal that makes a restrictive healing protocol feel completely worth it. Searing the beef chuck in coconut oil before simmering builds a rich, savory base that no shortcut can replicate, and the long, slow braise turns those cubes impossibly tender. Carrots, parsnips, and turnips soak up the bone broth as they cook, giving every spoonful that stick-to-your-ribs comfort you crave on a cold evening. Fresh ginger, turmeric, thyme, and oregano add warmth and depth without relying on any nightshade spices that can be tricky to avoid, and a splash of apple cider vinegar brightens the whole pot right before the kale goes in. The result is a clean, nourishing bowl that checks every box — no grains, no dairy, no legumes, just real food cooked low and slow. It makes six generous servings, so it's a smart batch-cook option for the week ahead.
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Learn more →Ingredients
6 servings
- 1 ½ lb beef chuck, cut into 1-inch cubes
- 2 tbsp coconut oil
- 1 tsp salt, divided
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 3 medium carrots, peeled and cut into ½-inch rounds
- 2 medium parsnips, peeled and cut into ½-inch pieces
- 2 medium turnips, peeled and cut into 1-inch cubes
- 2 stalks celery, sliced ½-inch thick
- 1 tsp fresh ginger, grated
- ½ tsp ground turmeric
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 bay leaves
- 6 cups bone broth
- 1 tbsp apple cider vinegar
- 2 cups kale, stems removed and leaves roughly chopped
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Pat the beef cubes dry and season with 1/2 tsp of the salt. Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering. Add the beef in a single layer without crowding — work in two batches if needed — and sear undisturbed for 3–4 minutes per side until deeply browned on at least two sides. Transfer the seared beef to a plate and set aside.
- 2
Reduce the heat to medium. Add the onion and celery to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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