Chicken Free Root Vegetable & Herb Soup
This hearty, golden soup is built on a foundation of sweet potato, parsnips, and carrots simmered low and slow in rich bone broth until everything is melt-tender and deeply satisfying. Coconut oil, fresh ginger, and turmeric give the base a warm, aromatic lift that makes the whole kitchen smell incredible from the moment the aromatics hit the pan. A handful of leafy greens stirred in at the end adds color and freshness, while a splash of apple cider vinegar brightens the whole bowl right before serving. This is the kind of soup that feels restorative and nourishing without being heavy — exactly what you want on a cold evening or when you need something genuinely comforting. Every ingredient here is straightforwardly plant and broth-based, so there's no need to scrutinize labels or worry about hidden poultry products sneaking into your meal. A finishing squeeze of lemon juice is optional but highly recommended — it pulls all those earthy, spiced flavors into sharp, beautiful focus.
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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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