Caffeine Free Beef and Root Vegetable Soup

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.8

(25)

Caffeine Free Beef and Root Vegetable Soup

This is the kind of soup that makes the whole house smell incredible — deeply savory, warming, and built on layers of real flavor from properly seared beef and a medley of hearty root vegetables. Chunks of beef chuck are browned until deeply caramelized before simmering low and slow in bone broth until fork-tender, while carrots, parsnips, and turnips soak up every bit of that rich, herb-scented liquid. Fresh ginger and turmeric give the broth a subtle brightness and warmth that keeps each spoonful interesting without overpowering the natural sweetness of the vegetables. A splash of apple cider vinegar at the end lifts everything and adds just enough balance to cut through the richness. Kale is stirred in during the final minutes, wilting down into tender ribbons that add color and a little earthiness. Every ingredient here is naturally free of caffeine — no tea, coffee, chocolate, or anything that would sneak stimulants into your bowl — so it works perfectly as a cozy evening meal without any second-guessing. Finish with a handful of fresh parsley and serve it straight from the pot.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!