Dairy Free Rosemary-Garlic Beef and Root Vegetable Soup
Hearty, warming, and deeply savory, this beef and root vegetable soup is the kind of pot you want simmering on the stove all afternoon. Tender chunks of seared chuck, sweet potato, parsnips, turnips, and carrots come together in a rich bone broth that's layered with rosemary, garlic, ginger, and turmeric ā no cream, no butter, no dairy of any kind needed to make it taste this satisfying. Coconut oil handles the searing beautifully, building that deep brown crust on the beef that gives the whole broth its backbone. A splash of apple cider vinegar deglazes the pot and lifts every bit of flavor from the bottom before the long, slow simmer does the rest of the work. For anyone navigating a dairy-free lifestyle, soups can be a surprisingly tricky category when eating out or buying pre-made, since cream and butter sneak into a lot of broths and bases ā here, every ingredient is straightforward and easy to verify. Finish each bowl with a handful of fresh parsley and you've got a complete, nourishing meal that tastes like it took serious effort but mostly just asked for your patience.
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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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