Brazil Nut Free Apple-Sage Beef and Root Vegetable Soup
This hearty, deeply warming soup brings together tender braised beef, earthy root vegetables, and a surprising hit of Granny Smith apple for a bowl that feels both rustic and a little unexpected. The beef is seared in coconut oil until deeply browned before slow-simmering in bone broth, which builds a rich, savory base that carries every other ingredient beautifully. Turmeric, ginger, and Ceylon cinnamon layer in gentle warmth without overwhelming the natural sweetness of the carrots, parsnips, and sweet potato. Fresh sage stirred in toward the end keeps its herbal brightness intact, and a splash of apple cider vinegar ties everything together with just enough lift. Every ingredient here is straightforward and whole — no packaged seasonings or processed shortcuts that might introduce hidden allergens through shared manufacturing lines. It's the kind of soup that rewards patience, filling the kitchen with an incredible aroma while it simmers low and slow until the beef practically melts. Ladle it into deep bowls with a scatter of fresh parsley and you've got a complete, satisfying meal that's as nourishing as it looks.
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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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