Citrus Free Apple-Sage Beef and Root Vegetable Soup
Warm, deeply savory, and built around ingredients that feel like autumn in a bowl, this hearty soup is the kind of thing you'll want simmering on the stove all afternoon. Searing the beef first builds a rich, caramelized base that carries through every spoonful, while carrots, parsnips, and sweet potato add earthy sweetness and body. The real surprise is the Granny Smith apple, added toward the end so it softens just enough without disappearing — it brings a gentle tartness that lifts the whole pot without a drop of citrus in sight. Turmeric, ginger, and Ceylon cinnamon layer in warmth and complexity, and fresh sage stirred in during the final simmer keeps things bright and herbal. Bone broth and a splash of apple cider vinegar round out the depth, making this feel far more involved than it actually is. So many store-bought soups and broths sneak in lemon juice or citrus-derived additives, so building this one from scratch means you stay in full control of every ingredient. It's a genuinely satisfying, crowd-pleasing bowl that happens to work beautifully for anyone navigating citrus sensitivities.
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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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