Lupin Free Beef and Root Vegetable Soup

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.8

(25)

This is the kind of soup that makes the whole kitchen 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 apart, creating a rich, caramelized base that carries through every spoonful. Carrots, parsnips, and turnips bring natural sweetness and body, while turmeric, thyme, and oregano layer in complexity without overwhelming the dish. A splash of apple cider vinegar brightens the whole pot, and the kale stirred in at the end adds color and a subtle earthiness that rounds things out beautifully. For anyone navigating lupin sensitivities, this recipe is genuinely reassuring — every ingredient is straightforward and whole, with no flours, legume-based thickeners, or processed additives that could introduce hidden sources of concern. Bone broth gives the soup its silky, nourishing body without relying on anything questionable. Finish with a scatter of fresh parsley and you have a bowl that is hearty, clean, and completely satisfying.

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!