Pork Free Root Vegetable & Herb Soup
This deeply nourishing soup is built on a foundation of sweet potato, parsnips, and carrots simmered in rich bone broth until perfectly tender — the kind of bowl that feels like a reset button on a cold or hectic day. Coconut oil, fresh ginger, and turmeric give the broth a warm, golden depth that smells incredible from the moment it hits the pan. Handfuls of leafy greens go in at the end so they stay bright and vibrant, and a splash of apple cider vinegar at the finish lifts the whole thing with just enough brightness. Every single ingredient here is naturally free from pork and pork-derived products, so there is no label-reading stress — just wholesome, straightforward cooking. A squeeze of lemon before serving is optional but genuinely worth it, adding one last layer of freshness to an already satisfying bowl. It is the kind of recipe that works equally well for a weeknight dinner or a big batch you can reheat 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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