Dairy Free Bone Broth Vegetable Soup

Total time50 min

Prep time15 min

Cook time35 min

This vegetable-packed soup builds deep flavor from a golden turmeric-and-ginger base, with garlic and onion sautéed until fragrant before tender carrots, celery, and sweet potato simmer away in rich bone broth. Zucchini goes in near the end so it keeps its shape, and a bright splash of apple cider vinegar wakes up the whole pot before handfuls of spinach or kale wilt in for color and nutrients. It's the kind of one-pot meal that feels both nourishing and comforting, with warm spices and fresh herbs doing all the heavy lifting instead of anything creamy. Ladle it up with a scatter of fresh parsley and you've got a hearty, vegetable-forward bowl that's a genuinely solid fit for a dairy free table. Make a big batch, too — the flavors only deepen as it sits in the fridge.

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, diced
4 cloves garlic, minced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced
1 medium sweet potato (about 10 oz), peeled and cut into ¾-inch cubes
2 medium zucchini, halved lengthwise and sliced into ½-inch half-moons
6 cups bone broth
1 tsp fresh ginger, grated
1 tsp ground turmeric
1 tsp dried thyme
1 tsp dried oregano
1 tsp sea salt, plus more to taste
1 tbsp apple cider vinegar
3 cups baby spinach or chopped kale, loosely packed

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until it shimmers. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2
Add the garlic, ginger, turmeric, thyme, and oregano and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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