Legume Free Root Vegetable & Herb Soup
This deeply nourishing soup is built on a foundation of sweet potato, parsnips, and carrots simmered low and slow in rich bone broth until everything is melt-tender and fragrant. Ginger, turmeric, and garlic bloom in coconut oil at the start, layering in warmth and depth that makes the whole pot smell incredible before you've even added the vegetables. A handful of leafy greens stirred in at the end keeps things bright and fresh, while a splash of apple cider vinegar right before serving lifts all those earthy flavors beautifully. For anyone navigating a legume-free approach, soups can be a minefield of hidden lentils, chickpeas, or bean-based thickeners — this one sidesteps all of that entirely, relying on the natural body of root vegetables and quality broth instead. Every single ingredient here is straightforward and easy to verify, which means you can make a big pot with total confidence. It's the kind of meal that feels restorative and hearty without being heavy, and it reheats like a dream for easy lunches throughout the week.
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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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