Peanut Free Root Vegetable & Herb Soup
This is the kind of soup that makes you feel genuinely taken care of — deeply savory, golden from turmeric, and loaded with hearty root vegetables that turn silky and tender as they simmer in rich bone broth. Carrots, parsnips, and sweet potato bring natural sweetness and body, while fresh ginger and garlic layer in warmth that builds with every spoonful. A handful of leafy greens stirred in at the end keeps things bright and nutritious without any extra effort. The apple cider vinegar added at the finish is a small but brilliant move — it lifts all those earthy flavors and keeps the broth from feeling heavy. For anyone navigating nut allergies, this recipe is refreshingly straightforward: every ingredient is whole and recognizable, with no sauces, pastes, or packaged shortcuts that might carry hidden cross-contact risks. A squeeze of lemon over the top right before serving ties everything together and makes it feel just a little bit fancy for a weeknight bowl of soup.
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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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