Breastfeeding Friendly Rosemary-Garlic Beef and Root Vegetable Soup
Warm, deeply savory, and packed with nourishing ingredients, this rosemary-garlic beef and root vegetable soup is exactly the kind of meal that feels like it's doing your body real good — because it genuinely is. Bone broth forms the rich, collagen-packed base, while tender chunks of slow-simmered beef chuck deliver the protein and iron that nursing parents often need more of. The lineup of carrots, parsnips, turnips, sweet potato, and celery means every bowl is loaded with fiber, vitamins, and natural sweetness that rounds out the savory depth beautifully. Fresh rosemary, ginger, and turmeric bring anti-inflammatory warmth without any ingredients you'd need to second-guess during this season of life. The technique here — a proper sear on the beef, a quick deglaze with apple cider vinegar, and a long, low simmer — builds layers of flavor that taste like you spent all day in the kitchen, even if you didn't. It reheats wonderfully, so making a big pot means you'll have satisfying, wholesome meals ready to go on the days when cooking from scratch just isn't in the cards. A scatter of fresh parsley over the top adds a bright finish that makes it feel just a little bit fancy.
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Learn more →Ingredients
6 servings
For the soup
- 2 lb beef chuck, cut into 1 ½-inch cubes
- 1 tsp fine sea salt, plus more to taste
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 1 tsp fresh ginger, grated
- 1 tsp ground turmeric
- 2 tbsp apple cider vinegar
- 8 cups bone broth (homemade or aip-compliant brand)
- 3 medium carrots, peeled and cut into 1-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 2 medium turnips, peeled and cut into 1-inch cubes
- 1 medium sweet potato, peeled and cut into 1-inch cubes
- 2 stalks celery, sliced into ½-inch pieces
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Can be omittedflat-leaf parsley
Instructions
- 1
Pat the beef chuck cubes dry with paper towels and season all over with 1 tsp fine sea salt.
- 2
Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3–4 minutes per side, until a deep brown crust forms and the pieces release easily from the pot. Transfer the seared beef to a plate and repeat with the remaining batch.
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