Seed Oil Free Rosemary-Garlic Beef and Root Vegetable Soup
Hearty, deeply savory, and built for a cold day, this rosemary-garlic beef and root vegetable soup is the kind of pot that makes the whole kitchen smell incredible. Coconut oil stands in for the usual canola or vegetable oil, keeping every drop of fat in this recipe completely free of industrially processed seed oils ā no hidden shortcuts, no compromises. The beef chuck is seared in batches until a proper dark crust forms, then slow-simmered in bone broth until it practically falls apart, giving the broth a richness that store-bought shortcuts simply cannot match. Apple cider vinegar lifts all those caramelized bits off the bottom of the pot, and turmeric, fresh rosemary, and grated ginger layer in warmth without overwhelming the beefy depth. Carrots, parsnips, turnips, sweet potato, and celery go in during the final stretch, soaking up the broth and turning perfectly tender without going mushy. It's a genuinely satisfying one-pot meal that proves clean cooking doesn't mean bland cooking ā just better ingredients and a little patience.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!