Vegan Root Vegetable & Herb Soup

Total time50 min

Prep time15 min

Cook time35 min

4.8

(3)

This hearty, golden soup is built on a base of sweet potato, parsnips, and carrots simmered until completely tender, with fresh ginger and turmeric giving every spoonful a warm, aromatic depth that feels both nourishing and deeply satisfying. One important note: the recipe as listed calls for bone broth, which is not plant-based — to keep this fully vegan, swap in a good-quality vegetable broth instead, and you won't lose any of that rich, savory backbone. Coconut oil carries the aromatics beautifully at the start, and the apple cider vinegar stirred in at the end brightens everything up in a way that makes the flavors really pop. Baby spinach or chopped kale gets folded in at the last minute so it stays vibrant and fresh rather than turning dull and overcooked. Fresh parsley, thyme, and an optional squeeze of lemon at serving make this feel like something you'd order at a cozy café, not just a weeknight clean-out-the-fridge situation. It's the kind of bowl that proves plant-forward eating doesn't require compromise — just good ingredients and a little patience with the simmer.

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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
Chef's tip
Use the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base.
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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