Shellfish Free Root Vegetable & Herb Soup
This is the kind of soup that makes you feel genuinely taken care of — deeply savory, golden from turmeric, and loaded with hearty root vegetables that hold their shape beautifully after a long simmer. Carrots, parsnips, and sweet potato form the backbone of the bowl, softened in rich bone broth until they're fork-tender and almost buttery. Coconut oil, fresh ginger, and garlic build an aromatic base that smells incredible from the moment it hits the pan. A handful of leafy greens stirred in at the end keeps things bright and fresh, while apple cider vinegar adds just enough lift to balance the earthy sweetness of the roots. For anyone navigating shellfish concerns, this recipe is naturally in the clear — every ingredient is straightforward, plant-forward, or simply sourced, with no hidden seafood-derived stocks or seasonings to second-guess. A final squeeze of lemon over the bowl ties everything together and makes the herbs pop. It's the kind of weeknight staple you'll come back to all season long.
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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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