Celery Free Apple-Sage Beef and Root Vegetable Soup
This hearty, warming soup is the kind of bowl that makes you want to pull on a sweater and stay in all day. Seared beef chuck builds a deep, savory foundation, while carrots, parsnips, and sweet potato add earthy sweetness and satisfying body. The real surprise is the Granny Smith apple, which melts into the broth just enough to lend a gentle tartness without turning the soup fruity — it's a brilliant balance. Turmeric, ginger, and Ceylon cinnamon give the whole pot a subtle warmth that feels complex without being fussy, and fresh sage stirred in toward the end keeps things bright and aromatic. Because the ingredient list leans entirely on whole, unprocessed foods — coconut oil, bone broth, fresh vegetables — there's no need to scrutinize labels for hidden celery seed, celery salt, or celery extract, which sneak into a surprising number of store-bought broths and spice blends. The low-and-slow simmer does most of the heavy lifting, so the beef turns fork-tender and the flavors knit together beautifully by the time you're ready to eat. A finishing scatter of fresh parsley adds a little color and freshness that makes the whole bowl look as good as it tastes.
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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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