Citric Acid Free Root Vegetable & Herb Soup
Warm, deeply nourishing, and built entirely around whole ingredients, this root vegetable and herb soup is the kind of bowl that feels like genuine comfort food. Carrots, parsnips, and sweet potato simmer low and slow in bone broth until they're melt-tender, while fresh ginger and turmeric give the broth a golden, subtly spiced depth that keeps every spoonful interesting. For anyone navigating a citric acid sensitivity, packaged soups and store-bought broths can be a minefield of hidden additives and preservatives — this recipe sidesteps all of that by keeping things clean and straightforward from start to finish. The apple cider vinegar stirred in at the end adds a gentle brightness that lifts the whole dish without relying on citric acid, and the optional lemon juice at serving means you stay in full control of what goes into your bowl. Baby spinach or kale gets folded in right at the end so it wilts into the broth while staying vibrant and fresh. It's a satisfying, herb-forward soup that proves eating carefully doesn't mean eating boringly.
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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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