Fish Free Root Vegetable & Herb Soup
This hearty, golden soup is the kind of bowl that makes you feel genuinely taken care of — warming from the inside out thanks to fresh ginger, turmeric, and a fragrant base of garlic and onion bloomed in coconut oil. Chunky carrots, parsnips, and sweet potato simmer in rich bone broth until perfectly tender, giving every spoonful real substance and depth. A handful of leafy greens stirred in at the end adds color and freshness without losing that cozy, slow-cooked feel. A splash of apple cider vinegar at the finish brightens everything up in a way that's subtle but makes a noticeable difference. For anyone navigating seafood-free eating, soups can be a surprisingly tricky category — many store-bought broths and packaged blends sneak in fish sauce or shellfish-derived ingredients — but every component here is straightforward and easy to verify. Fresh parsley, thyme, and an optional squeeze of lemon round out the flavors cleanly, no hidden additions needed. It's the kind of recipe you'll come back to on cold evenings when you want something nourishing that doesn't require a second thought.
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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
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base. - 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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