Xanthan Gum Free Rosemary-Garlic Beef and Root Vegetable Soup

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

5.0

(24)

Xanthan Gum Free Rosemary-Garlic Beef and Root Vegetable Soup

Hearty, deeply savory, and built entirely from whole ingredients, this rosemary-garlic beef and root vegetable soup is the kind of pot that makes your kitchen smell incredible for hours. Chunks of beef chuck are seared until a proper brown crust forms, then slow-simmered in bone broth with carrots, parsnips, turnips, sweet potato, and celery until everything is fall-apart tender and the broth is rich with flavor. Fresh rosemary, garlic, ginger, and turmeric do all the heavy lifting here — no thickeners, no fillers, just aromatics and time. That matters a lot when you're navigating labels, because so many packaged soups and broths sneak in stabilizers or additives that can be hard to spot. This recipe sidesteps all of that by relying on the natural body of bone broth and the starch released by the root vegetables as they cook, giving you a satisfying, full-bodied soup without any gums involved. A splash of apple cider vinegar deglazes the pot and lifts every bit of those caramelized drippings back into the broth, which is a small step that makes a genuinely big difference. Finish with a handful of fresh parsley and you've got a complete, nourishing meal that's as clean as it is comforting.

About Fig

Fig 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 →

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
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!