Dinner/ Recipes

Healing Golden Root Vegetable Soup!

Gluten-free, Vegan option, Dairy-free

This golden soup has the power of bone broth for healing, the essence of coconut and full of fiber rich root vegetables. The best part? It’s takes not time to make and fills your belly with golden goodness!

When the weather gets cold it’s soup season in full effect. I usually make soup once a week, and the base is often made from healing bone broth. Make your own at home or buy it from you local grocery store. Bone broth is all the rage for healing your gut and has become easily available nowadays. This time I wanted to make a golden healing soup that is as delicious as it is nutritious. For all my vegans our there don’t worry. This recipe is spectacular using a vegetable stock base too!!!

A warm soup can soothe the soul, heal the gut and calm your mind

Once you have you have your bone broth base, the rest of the ingredients are simple to get and the soup is so easy to make. There are a few options for your broth. Buy a carton or frozen broth from your grocery store, or make your own bone broth at home. There are also many great options for bone broth powders that you can mix with water to create a fast and easy bone broth at home! This soup is still nutritious and delicious even if you use a standard carton of chicken, beef or vegetable stock, so don’t worry!!! There are so many benefits from the vegetables and turmeric and coconut milk, and the bone broth just gives it some extra power. However I know we may not all have access to it, so head over to your local grocer and grab a carton of your favorite stock and follow the rest 🙂

Here is what goes into this soup:

  • Broth base: as mentioned I will be using some of my bone broth. Bone broth is associated with collagen and anti-angeing. It is good for digestion and gut health from the gelatine which is the most abundant protein in bone broth. It is also immune building.
  • Root vegetables: you can mix and match any kind you like, for this soup I chose carrots, parsnips and butternut squash
  • Ginger & Turmeric: these are two powerful anti-inflammatory spices that help give this soup its beautiful golden colour
  • Coconut milk: this is a creamy dairy-free substitute that has a wonderful flavour. Not to mention coconut milk is nutritious. It contains lauric acid which helps boost the immune system and has anti-inflammatory and anti-viral properties.
  • Onions & Garlic: both contain allicin and are sulfur producing compounds. In addition to having potent vitamin and mineral content to promote health, they have amazing anti-viral and anti-bacterial properties too.

When I was coming up with this recipe I didn’t realize how delicious and soothing it was going to be. I like to serve it as is because I enjoy the chunks of veggies and the different textures. However if you have any picky eaters or kids at home, take one last step and toss it all into a blender and to get the creamiest and most delicious pureed soup!!

If you make this recipe, tag me on a post on Instagram, I would love to see how well yours turned out too!!

Enjoy xoxox

Healing Golden Root Vegetable Soup!

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dinner, lunch, American
By Nadia Zanini Serves: 6
Prep Time: 20 minutes Cooking Time: 20 mins Total Time: 40 minutes

A cozy, golden and healing soup with a powerful dose of immune boosting nutrients to keep your gut happy and your body healthy all winter long!


  • 8 cups of bone broth *
  • 2 1/2 cups butternut squash
  • 2 1/2 cups carrots
  • 2 1/2 cups parsnips
  • 1 small onion
  • 3 garlic cloves
  • 1 inch piece of ginger and turmeric **
  • 1 can full fat coconut milk
  • 3 tbsp coconut oil
  • Salt & Pepper



Chop carrots, butternut squash and parsnips into small cubes.


Finely chop your onion, garlic, turmeric and ginger


Add coconut oil to pot over medium to high heat. Once hot add in your onion, garlic, turmeric and ginger. Sautee until onions are cooked.


Add in your root vegetables, with a generous amount of salt and pepper. Mix in and cook until they are slightly soft. About 5-7 minutes.


Pour in your bone broth or stock, and bring to a boil over high heat. Once boiling, reduce back down to medium heat and cook for about 15-20 mintues until vegetables are soft.


Turn off the heat and add in your can of coconut milk. Mix well.


Serve and enjoy.


  • 308 Calories
  • 30.9g Carbohydrates
  • 17.9g Fat
  • 7.1g Fiber
  • 11.3g Protein
  • 15g Saturated fat
  • 10g Sugar
  • 1.2g Unsaturated fat


*optional to use carton of regular stock or powder bone broth or homemade. To keep it vegan use vegetable stock. ** if you don't have fresh ginger or turmeric root, substitute with 1 tbsp of ginger and 1.5 tbsp of turmeric. ___________________________________________________________________________________________________________ All nutritional information are approximate values only, and will difer based on the ingredients you use and serving size.

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