Honey Free Root Vegetable & Herb Soup

Total time50 min

Prep time15 min

Cook time35 min

4.8

(3)

This is the kind of soup that makes you feel genuinely taken care of — deeply savory, loaded with tender root vegetables, and brightened with fresh herbs and a splash of apple cider vinegar. Carrots, parsnips, and sweet potato simmer in rich bone broth until they're completely fork-tender, soaking up the warmth of ginger, garlic, and turmeric along the way. A handful of leafy greens stirred in at the end keeps things vibrant and adds a little extra nutrition without any fuss. Many packaged soups and broths sneak in sweeteners that can be hard to spot on a label, so making this from scratch means you know exactly what's in the bowl. The apple cider vinegar at the finish does a quiet but important job — it lifts all the earthy flavors and gives the broth a subtle brightness that keeps every spoonful interesting. A squeeze of lemon over the top before serving is optional, but it's the kind of small touch that makes a simple soup feel restaurant-worthy.

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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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