Nightshade Free Root Vegetable & Herb Soup
Warm, deeply nourishing, and built entirely around roots and greens, this soup is the kind of bowl that makes you feel genuinely taken care of. Avoiding nightshades can make a simple pot of soup feel complicated — no tomatoes, no peppers, no paprika — but this recipe leans hard into what you *can* have, and the result is anything but boring. Carrots, parsnips, and sweet potato simmer in rich bone broth until they're meltingly tender, while fresh ginger and turmeric bring a gentle warmth that more than fills the flavor gap. A handful of leafy greens stirred in at the end adds color and a little earthiness, and the apple cider vinegar at the finish brightens everything up in a way that feels almost surprising. Fresh parsley and thyme keep it herby and aromatic without relying on any of the usual suspects. It's hearty enough to stand alone as a meal and simple enough to make on a weeknight without much fuss.
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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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