Cinnamon Free Root Vegetable & Herb Soup
Warming, deeply savory, and built on a foundation of honest ingredients, this root vegetable and herb soup is the kind of bowl that makes you feel genuinely taken care of. Carrots, parsnips, and sweet potato simmer in rich bone broth until perfectly tender, while fresh ginger and turmeric bring gentle heat and golden color without any of the spice blends that so often sneak cinnamon into otherwise simple recipes. For anyone navigating a cinnamon sensitivity, soups and stews can be a minefield — spice packets, pre-made broths, and warming blends are notorious offenders — so building this one from scratch with individual, clearly labeled ingredients makes all the difference. A splash of apple cider vinegar stirred in at the end brightens everything up and gives the broth a subtle complexity that tastes like it took far more effort than it did. Fresh parsley, thyme, and a handful of wilted greens round out the bowl with color and a clean herbal finish. It's the kind of recipe you'll come back to on cold evenings when you want something nourishing that doesn't require any second-guessing.
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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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