Brazil Nut Free Beef and Root Vegetable Soup

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.8

(25)

Brazil Nut Free Beef and Root Vegetable Soup

This is the kind of soup that makes the whole house smell incredible — deeply savory beef, earthy root vegetables, and warm spices simmering low and slow until everything is fall-apart tender. Searing the chuck in coconut oil before building the broth is the move that sets this recipe apart, creating a rich, caramelized base that carries through every spoonful. Carrots, parsnips, and turnips bring natural sweetness and body, while fresh ginger and turmeric add a subtle warmth that keeps the flavor interesting without overpowering the beef. A splash of apple cider vinegar brightens the whole pot, and the kale stirred in at the end adds color and a little bite against all that richness. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress — just honest, wholesome cooking. Finish with a handful of fresh parsley and you've got a bowl that's as nourishing as it is satisfying.

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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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