Cashew Free Root Vegetable & Herb Soup
This is the kind of soup that makes you feel genuinely taken care of — deeply savory, golden from turmeric, and packed with hearty root vegetables that turn silky and tender as they simmer. Carrots, parsnips, and sweet potato bring natural sweetness and body, while celery and aromatics like garlic, ginger, and fresh thyme layer in real complexity. The bone broth base gives it a richness that store-bought soups rarely match, and a splash of apple cider vinegar at the end brightens everything up beautifully. Leafy greens stirred in at the last minute add color and nutrition without going limp or bitter. Every ingredient here is straightforward and whole, so there's no need to scan labels or second-guess what's hiding in a packaged shortcut. A squeeze of lemon over the top before serving ties it all together and makes the herbs pop. It's the kind of bowl you'll want on rotation all through the colder months.
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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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