Root Vegetable Bone Broth Soup

Name: Root Vegetable Bone Broth Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 large yellow onion; 1 tablespoon rosemary; 1 tablespoon fresh thyme; 3 cloves garlic; 1 inch ginger; 4 carrots; 2 parsnips; 1 large sweet potato; 1 cup cremini mushrooms; 1 bunch chard, (or use kale or collards); 1 tablespoon coconut oil, (or other solid fat); 1 tablespoon apple cider vinegar; 2 quarts bone broth; 1 bay leaf; 1 teaspoon sea salt

AIPMammal-Free

Prep: 20 min

Cook: 35 min

Total: 55 min

Looking for a delicious paleo Root Vegetable Bone Broth Soup? You've found the perfect dish. This recipe brings together wholesome ingredients like 1 large yellow onion, 1 tablespoon rosemary, and 1 tablespoon fresh thyme to create a meal that is both satisfying and strictly paleo. Whether you are meal prepping for the week or cooking a family dinner, this dish is sure to impress.

Preparing this meal is straightforward, taking a total of 55 minutes from start to finish. It is highly accommodating to dietary needs: it is fully AIP compliant and contains no mammal products. Enjoy a healthy lifestyle without compromising on flavor!

Why This Fits the Paleo Diet

This Root Vegetable Bone Broth Soup is perfectly aligned with the Paleo philosophy. By focusing on whole, unprocessed ingredients like high-quality proteins, fresh vegetables, and healthy fats, it provides your body with the nutrient-dense fuel it was designed to thrive on.

We've ensured that this recipe is completely free of grains, refined sugars, legumes, and artificial additives. Whether your goal is to reduce inflammation, improve digestion, or simply enjoy a cleaner way of eating, this dish is a fantastic addition to your culinary rotation. Enjoy the benefits of ancestral eating without sacrificing taste!

Recipe

Ingredients

•1 large yellow onion
•1 tablespoon rosemary
•1 tablespoon fresh thyme
•3 cloves garlic
•1 inch ginger
•4 carrots
•2 parsnips
•1 large sweet potato
•1 cup cremini mushrooms
•1 bunch chard, (or use kale or collards)
•1 tablespoon coconut oil, (or other solid fat)
•1 tablespoon apple cider vinegar
•2 quarts bone broth
•1 bay leaf
•1 teaspoon sea salt

Instructions

1.Chop shop: Chop the onion, rosemary, and thyme. Mince the garlic and ginger. Cut your carrots, parsnips, and sweet potato into thick 1.5-inch chunks. Halve the mushrooms and chop the chard leaves.
2.Melt your cooking fat in a heavy pot over medium-high. Sauté the onion for 5 minutes, add the garlic and ginger for 2 minutes, then stir in the carrots, parsnips, sweet potato, mushrooms, and herbs. Sauté for 5 minutes until lightly browned.
3.Pour in the apple cider vinegar, bone broth, bay leaf, and sea salt. Bring to a rolling boil, then drop the heat to low, cover, and simmer gently for 20 minutes until the root veggies are fork-tender.
4.Stir in the chopped chard during the final 2 minutes of cooking just until it softens. Toss the bay leaf, adjust the salt, and ladle it up!