Seeds Free Root Vegetable & Herb Soup

Total time50 min

Prep time15 min

Cook time35 min

4.8

(3)

This deeply nourishing soup is built on a foundation of sweet potato, parsnips, and carrots simmered low and slow in rich bone broth until everything is melt-in-your-mouth tender. Turmeric, fresh ginger, and garlic bloom in coconut oil at the start, layering in warmth and depth before a single vegetable hits the pot. A handful of leafy greens stirred in at the end keeps things vibrant and fresh, while a splash of apple cider vinegar at the finish brightens the whole bowl in a way that's hard to put your finger on but impossible to miss. For anyone navigating a seeds-free lifestyle, soups can be a minefield of hidden culprits — think seasoning blends, store-bought broths, and garnishes that sneak in sesame or poppy without a second thought. Every ingredient here is straightforward and easy to verify, so you can focus on the cooking instead of the label-reading. It's the kind of pot you want bubbling on the stove on a cold evening, and it reheats beautifully the next day when the flavors have had even more time to settle in together.

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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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