Vegetarian Root Vegetable & Herb Soup
This hearty, golden soup is the kind of bowl that makes you feel genuinely taken care of — sweet potato, parsnips, and carrots simmered until tender in a fragrant broth spiked with ginger, turmeric, and garlic. The coconut oil carries all those warm aromatics beautifully, and a handful of leafy greens stirred in at the end keeps things bright and fresh. One important note for anyone cooking strictly meat-free: the recipe as written calls for bone broth, so you'll want to swap in a good-quality vegetable broth to keep it fully plant-based — the swap is seamless and the soup loses nothing in the process. A splash of apple cider vinegar right before serving lifts the whole pot and balances the natural sweetness of the root vegetables in a way that feels almost chef-y. Fresh parsley and thyme round out the herbs, and an optional squeeze of lemon at the table adds one last bright note. It's the kind of deeply nourishing, vegetable-forward cooking that proves meatless meals never have to feel like a compromise.
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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
Chef's tipUse 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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