Lupin Free Rosemary-Garlic Beef and Root Vegetable Soup

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

Lupin Free Rosemary-Garlic Beef and Root Vegetable Soup

Hearty, fragrant, and deeply satisfying, this rosemary-garlic beef and root vegetable soup is the kind of pot that makes the whole kitchen smell incredible. Tender chunks of seared beef chuck slow-simmer in rich bone broth alongside carrots, parsnips, turnips, sweet potato, and celery until everything is meltingly soft and full of flavor. The combination of fresh rosemary, garlic, ginger, and turmeric gives the broth a warmth and complexity that tastes like it took far more effort than it actually did. Lupin — a legume-derived flour and protein increasingly found in packaged soups, broths, and seasoning blends — is a genuine hidden hazard for anyone managing a sensitivity, but every ingredient here is straightforward and easy to verify. Coconut oil replaces any processed fats, and using a homemade or carefully sourced AIP-compliant bone broth keeps the liquid base clean and trustworthy. A splash of apple cider vinegar lifts all those caramelized, browned-bottom bits into the broth, adding a subtle brightness that balances the richness of the beef. Finish each bowl with a handful of fresh flat-leaf parsley and you have a complete, nourishing meal that genuinely delivers on comfort.

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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
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz Carrington Farms Organic Unrefined Coconut Oil
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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)

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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