Yeast Free Rosemary-Garlic Beef and Root Vegetable Soup
This deeply satisfying soup is built around tender, slow-simmered beef chuck and a colorful medley of root vegetables ā carrots, parsnips, turnips, and sweet potato ā all swimming in a rich, herb-forward bone broth. Rosemary, garlic, fresh ginger, and turmeric layer in warmth and complexity, while a splash of apple cider vinegar lifts the whole pot with just enough brightness. For anyone navigating a yeast-free lifestyle, soups like this can be a minefield when they rely on store-bought stocks or condiments that sneak in yeast extract ā here, every ingredient is straightforward and easy to vet. The bone broth base keeps things deeply nourishing without any of those hidden additives, and coconut oil handles the searing beautifully. Taking the time to brown the beef in batches before the long, low simmer is what gives this soup its restaurant-worthy depth ā don't skip that step. A handful of fresh parsley scattered over the top at the end adds a pop of color and a clean, herby finish that makes each bowl feel a little special.
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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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