Breastfeeding Friendly Rosemary-Garlic Pot Roast Soup
Slow-simmered beef chuck in a fragrant, herb-laced broth is exactly the kind of deeply nourishing meal that feels like a warm hug — and for anyone feeding a newborn, that kind of comfort food hits differently. The base here is bone broth, which brings a rich, collagen-forward depth that store-bought soups simply can't match, along with a lineup of hearty vegetables like sweet potato, parsnips, and carrots that make every bowl genuinely filling. Turmeric and ginger add a gentle warmth without overwhelming the savory rosemary-and-garlic backbone, and the long, low simmer means the beef becomes meltingly tender and the flavors fully develop on their own. Apple cider vinegar is stirred in early to deglaze the pot and brighten the broth, a small step that makes a noticeable difference in the final flavor. Everything in this recipe is whole-food and straightforward — no processed shortcuts, no mystery additives — which matters a lot when you're paying close attention to what goes into your body. It's the kind of one-pot meal you can make on a weekend and come back to all week, reheating beautifully every single time.
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 →Ingredients
6 servings
- 2 lb beef chuck roast, cut into 2-inch cubes
- 1 tsp fine sea salt, plus more to taste
- 2 tbsp coconut oil
- 1 medium yellow onion, roughly chopped
- 6 cloves garlic, smashed and peeled
- 3 medium carrots, peeled and cut into 1-inch pieces
- 3 stalks celery, cut into 1-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 1 medium sweet potato, peeled and cut into 1-inch cubes
- 6 cups bone broth (homemade or aip-compliant brand)
- 2 tbsp apple cider vinegar
- 3 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- ½ tsp ground turmeric
- ¼ tsp ground ginger
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Can be omittedflat-leaf parsley
Instructions
- 1
Pat the beef 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!