Capsaicin Free Root Vegetable & Herb Soup
Warming, deeply nourishing, and built entirely around roots and herbs, this soup is the kind of bowl that feels like it's doing something good for you with every spoonful. Carrots, parsnips, and sweet potato simmer in rich bone broth until perfectly tender, while ginger and turmeric bring gentle warmth and golden color without any heat that could trigger sensitivity. For anyone who has to avoid capsaicin, finding a flavorful soup that doesn't rely on chili, paprika, or pepper for its depth can feel like a real challenge — this one proves you don't need any of it. The aromatics do all the heavy lifting, and a splash of apple cider vinegar at the end brightens everything up in a way that feels surprisingly lively. Fresh parsley, thyme, and a handful of wilted greens round out the bowl with herby freshness that makes it feel anything but plain. A squeeze of lemon before serving is optional but highly recommended — it ties the whole thing together beautifully.
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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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