Nutmeg Free Beef and Root Vegetable Soup

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.8

(25)

Nutmeg Free Beef and Root Vegetable Soup

This hearty, slow-simmered pot is exactly the kind of meal that makes a cold day feel manageable — deeply savory beef, tender root vegetables, and a rich bone broth base that tastes like it's been cooking all day (because it has). Nutmeg has a sneaky way of showing up in warming soups and stews, often tucked into spice blends or store-bought broths, but every ingredient here is straightforward and easy to verify. Instead of nutmeg, the warmth comes from fresh ginger, turmeric, thyme, and oregano, which layer together beautifully without any of the fussiness. Searing the beef in coconut oil before the long simmer builds a deep, caramelized flavor that carries the whole dish, and the apple cider vinegar adds just enough brightness to balance the richness of the broth. Carrots, parsnips, and turnips break down into something almost buttery after over an hour of low, gentle heat, and the kale stirred in at the end keeps things feeling fresh and nourishing. A handful of chopped parsley on top pulls it all together. This is the kind of soup you'll want to make on a Sunday and eat all 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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