Citrus Free Beef and Root Vegetable Soup

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.8

(25)

Citrus 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 a foundation of properly seared beef and earthy root vegetables. The chuck gets browned in coconut oil until it develops a rich crust, then slow-simmers in bone broth until it's fall-apart tender, soaking up every bit of flavor from the carrots, parsnips, and turnips along the way. A touch of ginger and turmeric give it a subtle warmth without any sharpness, and the apple cider vinegar adds just enough brightness to balance the richness — no citrus required. For anyone navigating a citrus-free diet, soups and braises can be tricky since lemon juice and orange zest often sneak in as finishing touches, but this recipe skips them entirely without sacrificing any depth or complexity. Kale gets stirred in at the end so it wilts into the broth while keeping a little texture, and a handful of fresh parsley on top pulls everything together. It's hearty enough to be a full meal on its own and the kind of recipe you'll want to make on repeat all winter long.

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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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