Paraben Free Rosemary-Garlic Beef and Root Vegetable Soup
Hearty, warming, and built entirely from whole-food ingredients, this beef and root vegetable soup is the kind of meal that makes the whole kitchen smell incredible. Tender chunks of seared chuck simmer low and slow in rich bone broth alongside carrots, parsnips, turnips, sweet potato, and celery until everything is fall-apart soft and deeply flavored. Fresh rosemary, garlic, ginger, and turmeric do the heavy lifting here ā no packaged seasoning blends, no mystery additives, just real aromatics that you can see and smell. That matters a lot when you're navigating a lifestyle that avoids synthetic preservatives and chemical compounds that sneak into so many store-bought soups and broths. Coconut oil handles the searing beautifully, and a splash of apple cider vinegar lifts all those caramelized bits off the bottom of the pot for a broth that tastes like it's been going all day. If you're using bone broth, just reach for a homemade batch or a clean-label brand with a short, recognizable ingredient list. Finish each bowl with a handful of fresh parsley and you've got a soul-satisfying soup that's as clean as it is comforting.
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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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