Almond Free Apple-Sage Beef and Root Vegetable Soup
Hearty, warming, and built around ingredients you can actually trust, this beef and root vegetable soup is the kind of pot you want simmering on the stove all afternoon. Chunks of seared chuck roast share the broth with sweet potato, parsnips, and carrots, while Granny Smith apple adds a bright, slightly tart note that makes the whole thing feel surprisingly fresh. Fresh sage and a bloom of turmeric, ginger, and Ceylon cinnamon give the broth real depth without leaning on any nut-based thickeners or flavor shortcuts — every ingredient in the pot is exactly what it says it is. The sear on the beef is worth the extra few minutes; that deep brown crust is what gives the broth its rich, savory backbone. A splash of apple cider vinegar at the end lifts everything and keeps the flavors from feeling heavy. For anyone navigating tree nut allergies, this recipe is naturally free of almonds and almond-derived ingredients from start to finish — no swaps needed, no label-reading anxiety. Finish with a scatter of fresh parsley and you've got a bowl that looks and tastes like it took serious effort, even though the process is mostly hands-off simmering.
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Learn more →Ingredients
6 servings
- 1 ½ lb beef chuck, cut into 1-inch cubes
- 1 tsp fine sea salt, divided
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and cut into ½-inch rounds
- 2 medium parsnips, peeled and cut into ½-inch pieces
- 1 medium sweet potato, peeled and cut into ¾-inch cubes
- 2 medium granny smith apples, peeled, cored, and cut into ¾-inch chunks
- 1 tsp ground turmeric
- 1 tsp ground ginger
- ¼ tsp ceylon cinnamon
- 6 cups bone broth
- 1 tbsp apple cider vinegar
- 8 fresh sage leaves, thinly sliced
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels and season with 1/2 tsp of the salt. Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering. Add the beef in a single layer, working in two batches if needed to avoid crowding, and sear undisturbed for 3–4 minutes per side until deeply browned on at least two faces. Transfer the browned beef to a plate and set aside.
- 2
Reduce the heat to medium. Add the onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute, watching closely so it does not brown.
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