Oats Free Root Vegetable & Herb Soup
This deeply nourishing soup is built on a base of sweet potato, parsnips, and carrots simmered low and slow in bone broth until everything is melt-in-your-mouth tender. Coconut oil, fresh ginger, and turmeric bring a gentle warmth and golden color that makes the whole pot feel like something your body genuinely craves. A handful of leafy greens stirred in at the end adds brightness and a little extra nutrition without muddying the clean, herby flavor. The apple cider vinegar finish is a small but brilliant move — it lifts all those earthy root vegetables and keeps the broth from feeling heavy. Every single ingredient here is naturally free from grains, so there is no need to scrutinize labels or swap anything out. It is the kind of wholesome, vegetable-forward soup that works just as well for a weeknight dinner as it does for meal-prepped 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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