Cashew Free Beef and Root Vegetable Soup

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.8

(25)

Cashew Free Beef and Root Vegetable Soup

This is the kind of soup that makes your whole kitchen smell incredible — deeply savory beef, earthy root vegetables, and warm spices all coming together in one pot. The beef chuck gets a proper sear in coconut oil before anything else happens, which builds a rich, caramelized base that carries through every spoonful. Carrots, parsnips, and turnips hold their shape through the long simmer while soaking up the bone broth, and a handful of kale stirred in at the end adds color and a little bite. Ginger, turmeric, and apple cider vinegar give the broth a subtle brightness that keeps it from feeling heavy, even though this is unmistakably cold-weather comfort food. Every ingredient here is straightforward and whole, so there's no need to scan labels or second-guess what's hiding in a spice blend or store-bought stock. It's a deeply satisfying, nourishing bowl that works just as well for a weeknight dinner as it does for batch cooking and reheating throughout the week.

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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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