Almond Free 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 hearty root vegetables that hold their shape beautifully after a long simmer. Carrots, parsnips, and sweet potato build a naturally sweet, earthy base, while fresh ginger and turmeric give the broth a golden warmth that smells incredible from the moment they hit the pan. Bone broth adds richness and body without any dairy or nut-based thickeners, so the whole bowl stays clean and wholesome from start to finish. A handful of leafy greens stirred in at the end keeps things bright and fresh, and a splash of apple cider vinegar right before serving sharpens every flavor in the pot. For anyone navigating tree nut concerns, this recipe is naturally free of almonds and almond-derived ingredients — no swaps needed, no label-checking required. It's the kind of weeknight staple you'll come back to again and again, especially when the weather turns cold and you need something that genuinely warms you from the inside out.

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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.

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