Citric Acid Free Apple-Sage Beef and Root Vegetable Soup
Avoiding citric acid in a hearty, slow-cooked soup can feel like a puzzle — tomatoes, canned broths, and many spice blends are common culprits — but this recipe sidesteps all of that without sacrificing a single drop of depth or comfort. Deeply seared beef chuck forms the backbone, building rich, caramelized flavor right in the pot before a long, gentle simmer does the rest. Carrots, parsnips, and sweet potato melt into the bone broth alongside warm spices — turmeric, ginger, and Ceylon cinnamon — creating a broth that smells absolutely incredible and tastes even better. The real surprise is the Granny Smith apple, added in the final stretch so it softens just enough to add a gentle, natural sweetness that plays beautifully against the savory beef and earthy root vegetables. Fresh sage stirred in near the end keeps things bright and aromatic without relying on any acidic additives or preservatives. A small splash of apple cider vinegar is the only acidifying agent here, and it's easy to verify or adjust based on your own tolerance. This is the kind of deeply satisfying, cold-weather bowl that proves clean-ingredient cooking doesn't have to mean bland or boring.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!