Pescatarian Root Vegetable & Herb Soup
This deeply nourishing soup is built on a foundation of sweet potato, parsnips, and carrots simmered in bone broth until perfectly tender — the kind of bowl that feels restorative from the very first spoonful. Coconut oil, fresh ginger, and turmeric give the broth a warm, golden depth that makes it taste far more complex than the ingredient list suggests. Baby spinach or kale gets stirred in at the end so it stays bright and vibrant, while fresh parsley and thyme round everything out with a herby lift. A splash of apple cider vinegar right before serving is the quiet secret that ties all those earthy flavors together. This is exactly the kind of recipe that works beautifully within a pescatarian lifestyle — no swaps needed, no compromises on flavor. It's hearty enough to stand alone as a meal but also plays well alongside crusty bread or a simple salad. Whether you're cooking for yourself on a weeknight or feeding a crowd, this one earns a permanent spot in the rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base. - 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!