Emulsifier Free Apple-Sage Beef and Root Vegetable Soup
Warm, deeply savory, and just a little unexpected, this hearty soup layers tender beef chuck with sweet potato, parsnips, carrots, and tart Granny Smith apple in a bone broth base that tastes like it simmered all day — because it kind of does. The apple-sage combination sounds unusual until you taste it, and then it makes complete sense: the fruit softens into the broth while fresh sage cuts through the richness with an earthy, almost floral note. Coconut oil handles the searing, and every other ingredient is a whole food you can actually recognize, which makes this a genuinely clean bowl without any of the label-reading stress that comes with packaged soups and store-bought broths loaded with additives. A splash of apple cider vinegar brightens the whole pot and helps the spices — turmeric, ginger, and a whisper of Ceylon cinnamon — bloom into something complex and warming rather than flat. Searing the beef in batches before building the soup is the move that takes this from good to great, creating that deep, caramelized crust that gives the broth its backbone. It's the kind of recipe that fills your kitchen with an incredible smell and rewards patience with a bowl that feels genuinely nourishing.
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!