Mediterranean Diet Friendly Root Vegetable & Herb Soup
This deeply nourishing soup is exactly the kind of bowl that makes you feel like you're doing something genuinely good for yourself — and it tastes incredible while doing it. Carrots, parsnips, and sweet potato simmer low and slow in bone broth until they're completely tender, soaking up a fragrant base of garlic, ginger, and turmeric that gives every spoonful a warm, golden depth. Leafy greens go in at the end so they stay bright and vibrant, and a splash of apple cider vinegar right before serving lifts the whole thing with just enough brightness to keep it from feeling heavy. The approach here leans naturally into what makes this style of eating so satisfying — lots of vegetables, quality broth, fresh herbs, and bold aromatics doing the heavy lifting instead of cream or excess fat. A finishing squeeze of lemon juice is optional but genuinely worth it, adding a clean citrusy note that makes the flavors pop. It's the kind of recipe that works just as well for a quiet weeknight dinner as it does for batch cooking, since the flavors only deepen as it sits.
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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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