Dairy Free Root Vegetable & Herb Soup
This hearty, golden soup is the kind of bowl that makes you feel genuinely taken care of — warming, nourishing, and packed with real flavor from root to rim. Coconut oil, fresh ginger, and turmeric build a fragrant, deeply savory base that carries the sweetness of parsnips, carrots, and sweet potato beautifully. Bone broth gives the whole thing a rich, silky body without a drop of cream or butter in sight, so it's completely free of dairy without tasting like it's missing anything. A handful of leafy greens stirred in at the end adds color and a little freshness, while apple cider vinegar and a final squeeze of lemon juice brighten everything up just before serving. It's the kind of recipe that proves plant-forward, dairy-free cooking doesn't have to sacrifice depth or comfort — this soup has both in spades.
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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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