Capsaicin Free Apple-Sage Beef and Root Vegetable Soup
Warming, deeply savory, and just a little unexpected, this hearty soup layers tender beef chuck with sweet root vegetables and a hint of tart Granny Smith apple for a bowl that feels both rustic and refined. The combination of turmeric, ginger, and Ceylon cinnamon builds real depth without any heat, making it a genuinely satisfying option for anyone who needs to avoid capsaicin entirely — no chili, no paprika, no hidden pepper derivatives anywhere in the pot. Searing the beef first in coconut oil is the move that makes everything richer, creating a fond that carries through every spoonful of broth. Parsnips and sweet potato break down just enough to give the soup body, while the apples soften into the bone broth and add a subtle brightness that balances the earthiness of the root vegetables. Fresh sage stirred in near the end keeps its herbal punch without turning bitter, and a splash of apple cider vinegar right before the simmer ties all those flavors together cleanly. This is the kind of soup that tastes like it took all day, even if your Dutch oven did most of the heavy lifting.
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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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