Gelatin Free Root Vegetable & Herb Soup

Total time50 min

Prep time15 min

Cook time35 min

4.8

(3)

This deeply nourishing soup is built on a base of sweet potato, parsnips, and carrots simmered in bone broth until completely tender, then finished with leafy greens, fresh herbs, and a bright splash of apple cider vinegar. The result is a bowl that feels restorative and hearty without being heavy — exactly what you want when the weather turns or you just need something genuinely good for you. Soups and broths can be a tricky category because many store-bought versions rely on gelatin as a thickener or stabilizer, but this one gets all of its body from the vegetables themselves as they soften and meld into the broth. Coconut oil, fresh ginger, and ground turmeric build a warm, golden aromatic base that makes the whole kitchen smell incredible from the very first step. A handful of spinach or kale stirred in at the end adds color and a subtle earthiness, while fresh parsley and thyme keep everything tasting vibrant rather than muddy. A squeeze of lemon juice right before serving ties it all together with just enough brightness to make every spoonful pop. It is the kind of soup you will find yourself making on repeat.

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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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