Lactose Free Root Vegetable & Herb Soup
This hearty, golden soup is built on a foundation of sweet potato, parsnips, and carrots simmered low and slow in rich bone broth — the kind of bowl that genuinely warms you from the inside out. Coconut oil carries the aromatics beautifully, and the combination of fresh ginger, garlic, and turmeric gives the broth a subtle warmth and depth that feels almost medicinal in the best possible way. Every ingredient here is naturally free of dairy, so there's no swapping, substituting, or second-guessing — it just works as written. A splash of apple cider vinegar stirred in at the end brightens everything up, while fresh parsley and thyme keep it tasting vibrant rather than heavy. The greens — whether you go with baby spinach or chopped kale — wilt right into the broth in just a few minutes, adding color and a little extra nutrition without any fuss. A finishing squeeze of lemon juice is optional, but it really does make the whole pot sing. This is the kind of recipe you'll come back to on cold weeknights when you want something nourishing that doesn't require a single 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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