Wheat Free Root Vegetable & Herb Soup

Total time50 min

Prep time15 min

Cook time35 min

4.8

(3)

This hearty, golden soup is built entirely on whole, naturally grain-free ingredients — root vegetables, fresh herbs, and rich bone broth — so there's no need to swap or substitute a single thing. Carrots, parsnips, and sweet potato simmer until meltingly tender, soaking up a fragrant base of garlic, ginger, and turmeric that makes the kitchen smell absolutely incredible. A handful of leafy greens stirred in at the end keeps things bright and fresh, while a splash of apple cider vinegar lifts the whole bowl with just the right amount of sharpness. Coconut oil ties it all together with a subtle richness that feels nourishing without being heavy. For anyone navigating wheat sensitivities, store-bought soups and broths can be a minefield of hidden thickeners and additives — this one is made from scratch with nothing to second-guess. A squeeze of lemon over the top right before serving is a small move that makes a big difference, so don't skip it if you have one on hand.

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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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