Hazelnut Free Beef and Root Vegetable Soup

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.8

(25)

Hazelnut Free Beef and Root Vegetable Soup

This is the kind of soup that makes the whole kitchen smell incredible — deeply savory beef, earthy root vegetables, and warm spices all simmering together into something genuinely comforting. The chuck is seared hard in coconut oil before anything else goes in, building a rich, caramelized base that gives the broth serious depth. Carrots, parsnips, and turnips hold their shape through the long simmer and soak up every bit of that ginger- and turmeric-laced bone broth. A splash of apple cider vinegar at the end brightens the whole pot without tipping it sour. Kale goes in at the very last minute, wilting just enough to add color and a little body without turning mushy. 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 looks.

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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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