Citrus Free Rosemary-Garlic Beef and Root Vegetable Soup
Hearty, deeply savory, and built entirely around whole-food ingredients, this beef and root vegetable soup is the kind of pot that makes your kitchen smell incredible for hours. Searing the chuck in coconut oil before the long simmer builds a rich, caramelized base that carries through every spoonful, while rosemary, garlic, ginger, and turmeric layer in warmth and complexity without relying on any citrus at all. Apple cider vinegar does the quiet work of brightening the broth and lifting those browned bits from the pot ā no lemon or lime needed to get that lift. Carrots, parsnips, turnips, sweet potato, and celery all go in together and turn beautifully tender by the end, making this a genuinely satisfying one-pot meal. For anyone navigating a citrus-free approach, soups can be a minefield of hidden orange juice, lemon zest, or citric acid hiding in store-bought broths ā using a homemade or carefully sourced AIP-compliant bone broth keeps this one clean from start to finish. Finish with a handful of fresh parsley if you like a little green on top, and get ready to go back for seconds.
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Learn more āIngredients
6 servings
For the soup
- 2 lb beef chuck, cut into 1 Ā½-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 Ā½-inch pieces
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
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 3ā4 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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