Brazil Nut Free Root Vegetable & Herb Soup
This deeply nourishing soup is built on a lineup of humble root vegetables — sweet potato, parsnips, and carrots — simmered low and slow in bone broth until they're melt-in-your-mouth tender. Coconut oil, fresh ginger, garlic, and turmeric form an aromatic base that gives the broth a warmth and golden color you'll want to eat with a spoon before it even hits the bowl. A handful of leafy greens stirred in at the end keeps things vibrant, while fresh parsley, thyme, and a splash of apple cider vinegar add brightness that cuts through the richness beautifully. Every single ingredient here is straightforward and whole, so there's no need to scrutinize labels or worry about unexpected additions sneaking in. It's the kind of soup that feels restorative on a cold evening but is honestly good enough to crave year-round. A final squeeze of lemon over the top is optional but highly recommended — it ties everything together in the best way.
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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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