Anti Inflammatory Root Vegetable & Herb Soup
This deeply nourishing soup is the kind of bowl that makes you feel genuinely taken care of — earthy root vegetables, warming aromatics, and a golden broth that smells incredible the moment it hits the pot. Coconut oil, fresh ginger, and ground turmeric form the flavor backbone here, and those three ingredients also happen to be some of the most celebrated choices for keeping inflammation in check naturally. Carrots, parsnips, and sweet potato simmer until completely tender, soaking up every bit of that fragrant base before leafy greens go in at the end to stay bright and vibrant. A splash of apple cider vinegar stirred in off the heat lifts the whole thing and keeps the flavors from feeling heavy or flat. Bone broth gives the soup a richness and depth that plain water or even store-bought stock simply cannot match, and it adds a layer of gut-supportive goodness that fits perfectly with an anti-inflammatory approach to eating. Fresh parsley, thyme, and an optional squeeze of lemon at serving keep it tasting alive and herbaceous right up until the last spoonful. It's the kind of recipe you'll want on rotation all season long.
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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.
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