Chestnut Free Root Vegetable & Herb Soup
This hearty, golden soup is the kind of bowl that makes you feel genuinely taken care of — sweet potato, parsnips, and carrots simmered low and slow in bone broth until perfectly tender, then brightened with fresh herbs and a splash of apple cider vinegar. The base gets its warmth from ginger and turmeric bloomed in coconut oil, which gives the whole pot a fragrant, deeply savory depth that tastes far more complex than the ingredient list suggests. A handful of leafy greens stirred in at the end adds color and nutrition without muddying the clean, vegetable-forward flavor. For anyone navigating a chestnut allergy, soups can sometimes be a minefield — especially in autumn and winter when chestnut purées sneak into restaurant versions and store-bought blends. Every ingredient here is straightforward and easy to verify, so you can cook with full confidence and zero guesswork. A finishing squeeze of lemon lifts everything just before serving, making each spoonful bright and satisfying. This is the kind of recipe you'll come back to 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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