High Fructose Corn Syrup Free Rosemary-Garlic Beef and Root Vegetable Soup
This hearty, slow-simmered pot is everything a cold-weather soup should be ā deeply savory beef, earthy root vegetables, and a broth that smells like a hug the moment it hits the stove. The combination of fresh rosemary, ginger, and turmeric gives it a warmth and complexity that goes way beyond a basic weeknight soup. Because every ingredient here is whole and unprocessed, you never have to squint at a label wondering whether a sneaky sweetener crept into your broth or seasoning blend. Bone broth, coconut oil, apple cider vinegar, and fresh aromatics do all the heavy lifting ā no shortcuts, no fillers. Searing the beef in batches before the long simmer builds that rich, caramelized depth that makes the finished broth taste like it cooked all day (because it did, and it's absolutely worth it). The carrots, parsnips, turnips, and sweet potato go in later so they stay tender without turning to mush, giving every bowl a satisfying mix of textures. Finish with a handful of fresh parsley and you've got a complete, nourishing meal that proves clean eating doesn't have to mean boring eating.
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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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