Pecan 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 turns perfectly tender and fragrant. Coconut oil, fresh ginger, and turmeric give the broth a warm, golden depth that feels both comforting and a little unexpected for a simple vegetable soup. A handful of leafy greens stirred in at the end keeps things bright and fresh, while a splash of apple cider vinegar at the finish ties all the flavors together beautifully. The ingredient list is completely straightforward — whole vegetables, herbs, and pantry staples — so there's no need to scan labels or worry about hidden nut ingredients sneaking in. It's the kind of bowl that tastes like it took all day but comes together in under an hour on a single stovetop. Finish with a squeeze of lemon if you want a little extra lift, and don't be surprised if everyone asks for seconds.
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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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