Fructose Free Root Vegetable & Herb Soup
Warm, deeply savory, and loaded with hearty root vegetables, this soup is the kind of bowl that genuinely feels restorative. Carrots, parsnips, and sweet potato simmer low and slow in bone broth until completely tender, while fresh ginger and turmeric give the whole pot a golden, aromatic depth that smells incredible as it cooks. Managing fructose intake can make soups tricky — many store-bought versions sneak in onion powder, high-fructose additives, or sweetened broths — but every ingredient here is straightforward and easy to verify. The apple cider vinegar stirred in at the end brightens everything beautifully without adding any problematic sweeteners. Fresh parsley and thyme finish the pot with herby lift, and a squeeze of lemon at serving is a simple optional touch that really ties it together. This is the kind of recipe you'll come back to on cold evenings when you want something nourishing that doesn't require any compromise.
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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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