Seed Oil Free Beef and Root Vegetable Soup

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.8

(25)

Seed Oil Free Beef and Root Vegetable Soup

This is the kind of soup that makes you want to stay home on a cold day and let the kitchen do all the work. Chunks of beef chuck are seared in coconut oil until deeply browned, then slow-simmered with carrots, parsnips, turnips, and kale in a rich bone broth until everything is fall-apart tender and full of flavor. The apple cider vinegar adds a subtle brightness that lifts the whole pot, while turmeric, thyme, and oregano give it that warming, aromatic depth you want from a long-cooked soup. Skipping industrial seed oils in a hearty, satisfying soup like this is easier than it sounds — coconut oil handles the high-heat sear beautifully, and every other ingredient here is exactly what it looks like. No hidden additives, no processed shortcuts, just real vegetables and quality broth doing their thing. The result is a deeply nourishing bowl that feels both rustic and intentional, the kind of recipe you'll come back to again and again when you want something genuinely wholesome without sacrificing any of the comfort.

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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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