AIP Friendly Root Vegetable & Herb Soup

Total time50 min

Prep time15 min

Cook time35 min

4.8

(3)

This is the kind of soup that makes you feel genuinely taken care of — deeply savory, warmly spiced, and loaded with tender root vegetables that practically melt into the rich bone broth base. Carrots, parsnips, and sweet potato bring natural sweetness and body, while fresh ginger, turmeric, and thyme layer in that slow-cooked complexity you'd expect from something that simmered all afternoon. The whole thing comes together in well under an hour, which is a win when you're already putting extra thought into what goes on your plate. One of the trickier parts of following a strict elimination protocol is finding comfort food that doesn't quietly sneak in grains, legumes, nightshades, or seed-based spices — and every single ingredient here clears that bar. A splash of apple cider vinegar stirred in at the end brightens the whole pot, and a handful of baby spinach or kale adds color and nutrients right before serving. It makes four generous bowls, so it's just as practical for a quiet weeknight as it is for batch cooking ahead. Ladle it out with a squeeze of lemon and a little extra parsley, and it genuinely doesn't feel like you're missing a thing.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

2 tbsp coconut oil
1 medium yellow onion, diced
4 cloves garlic, minced
1 tbsp fresh ginger, peeled and grated
1 tsp ground turmeric
2 medium carrots, peeled and sliced into ½-inch rounds
2 medium parsnips, peeled and sliced into ½-inch rounds
1 medium sweet potato, peeled and cut into ¾-inch cubes
2 stalks celery, sliced
6 cups bone broth
1 tsp fine sea salt, plus more to taste
2 cups baby spinach or chopped kale, packed
1 tbsp apple cider vinegar
¼ cup fresh parsley, roughly chopped
1 tbsp fresh thyme leaves (or 1 tsp dried thyme)

For serving

1 tbsp fresh lemon juice (optional)

Instructions

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

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!