Rice 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 bone broth until everything turns meltingly tender. Coconut oil, fresh ginger, garlic, and turmeric do the heavy lifting in the flavor department, creating a golden, aromatic base that smells incredible from the moment it hits the pot. A handful of leafy greens stirred in at the end keeps things vibrant, while apple cider vinegar and a final squeeze of lemon brighten the whole bowl beautifully. Every single ingredient here is naturally grain-free, so there's no swapping or substituting required — just wholesome vegetables and herbs doing exactly what they do best. It's the kind of soup that feels restorative on a cold evening and reheats like a dream the next day.
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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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