Seed Oil Free Root Vegetable & Herb Soup
This deeply nourishing soup is built on a base of sweet potato, parsnips, and carrots simmered in rich bone broth until perfectly tender — the kind of bowl that feels restorative from the very first spoonful. Coconut oil stands in as the cooking fat here, which means you get a clean, subtly sweet sauté without any of the refined vegetable or seed oils that sneak into so many store-bought soups and packaged broths. Garlic, fresh ginger, and turmeric bloom together in the pot early on, layering in warmth and depth that makes this taste far more complex than the ingredient list suggests. Baby spinach or kale gets stirred in at the end so it wilts just enough to stay bright and tender rather than turning muddy. A splash of apple cider vinegar right before serving lifts everything and keeps the flavors sharp and balanced. Finish with a squeeze of lemon if you want a little extra brightness — it's a small touch that makes a noticeable difference. This is the kind of wholesome, weeknight-friendly soup you'll come back to whenever you want something genuinely good for you that doesn't taste like a compromise.
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
- 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!