Hazelnut Free Root Vegetable & Herb Soup
This hearty, golden soup is the kind of bowl that feels like a reset button — warming, nourishing, and packed with real flavor from root vegetables and fresh herbs. Carrots, parsnips, and sweet potato simmer low and slow in bone broth until completely tender, while ginger and turmeric give the whole pot a gentle, aromatic depth. A handful of leafy greens stirred in at the end keeps things vibrant, and a splash of apple cider vinegar brightens everything right before serving. For anyone navigating tree nut allergies, soups can be a surprising minefield — restaurant versions and store-bought cartons sometimes sneak in nut-based creamers or garnishes. This one is built entirely from whole vegetables, coconut oil, and broth, so you know exactly what's going into every ladle. It's the kind of recipe you'll come back to on a cold weeknight when you want something that tastes like it took all day but really didn't.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!