Seeds 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 house smell incredible — deeply savory, warming, and built on honest, wholesome ingredients. Chunks of seared beef chuck are slow-simmered with carrots, parsnips, turnips, and celery until everything is meltingly tender and the broth turns rich and silky. The sear on the beef is key: that deep browning in coconut oil builds a flavor foundation that no shortcut can replicate. Grated ginger, turmeric, thyme, and oregano layer in gentle complexity without leaning on any spice blends that might sneak in unwanted seeds. A splash of apple cider vinegar brightens the whole pot, and a handful of kale stirred in at the end adds color and a little earthy bite. Every ingredient here is straightforward and easy to verify, which makes this a genuinely stress-free bowl for anyone navigating seed sensitivities. Finish it with a scatter of fresh parsley and you've got a meal that feels both nourishing and completely satisfying.

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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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