Seeds Free Rosemary-Garlic Beef and Root Vegetable Soup
This hearty, slow-simmered soup is the kind of bowl that makes the whole kitchen smell incredible ā deeply savory beef, earthy rosemary, and a golden warmth from turmeric and fresh ginger that builds with every spoonful. Chunks of carrot, parsnip, turnip, sweet potato, and celery soak up a rich bone broth base until everything is meltingly tender and full of flavor. The beef chuck is seared in batches first, building a deep brown crust that pays off in every bite of the finished broth. A splash of apple cider vinegar lifts all those caramelized bits from the bottom of the pot, adding a subtle brightness that keeps the soup from feeling heavy. For anyone navigating a seeds-free lifestyle, this recipe is genuinely reassuring ā every ingredient is straightforward, with no spice blends or pantry shortcuts that might sneak in hidden seeds. It's the kind of recipe that rewards patience, and the long, gentle simmer does most of the work for you. Finish with a handful of fresh parsley and you've got a complete, nourishing meal that feels both restorative and deeply satisfying.
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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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