Sesame Free Beef and Root Vegetable Soup

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.8

(25)

Sesame Free Beef and Root Vegetable Soup

This is the kind of hearty, deeply satisfying soup that makes you want to stay in the kitchen all afternoon. Chunks of beef chuck are seared until beautifully 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. A splash of apple cider vinegar brightens the whole pot, while turmeric, thyme, and oregano give it that warming, aromatic depth that makes each spoonful feel like a proper meal. For anyone navigating sesame restrictions, soups can be a surprisingly tricky category — tahini, sesame oil, and sesame-laced spice blends have a way of sneaking into broths and seasoning mixes. This recipe sidesteps all of that entirely, relying on whole vegetables, clean spices, and coconut oil so there's nothing to second-guess. Every ingredient is straightforward and easy to verify, which means you can focus on the cooking instead of the label-reading. The result is a rich, nourishing bowl that doesn't ask you to compromise on flavor or comfort to stay safe.

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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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