Pistachio Free Root Vegetable & Herb Soup
This deeply nourishing soup is built on a lineup of humble root vegetables — carrots, parsnips, and sweet potato — simmered low and slow in bone broth until they're melt-in-your-mouth tender. Coconut oil, fresh ginger, and ground turmeric give the base a warm, golden depth that smells incredible from the moment it hits the pot. A handful of leafy greens stirred in at the end keeps things vibrant, while fresh parsley and thyme round out the flavor with a bright, herby finish. The splash of apple cider vinegar right before serving is a small move that makes a big difference, lifting all those earthy flavors and pulling the whole bowl together. Every single ingredient here is straightforward and whole, so there's no need to scan labels or worry about hidden nuts sneaking into your bowl. It's the kind of soup that feels restorative on a cold evening and comes together with minimal fuss — just one pot, real ingredients, and a lot of flavor.
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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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