Gut Friendly Apple-Sage Beef and Root Vegetable Soup
Warming, deeply savory, and just a little unexpected, this soup layers tender beef chuck with sweet root vegetables, tart Granny Smith apple, and a fragrant blend of turmeric, ginger, and Ceylon cinnamon. The combination sounds bold, but it comes together in a way that feels genuinely comforting rather than complicated. Bone broth forms the backbone of the liquid, bringing natural collagen and a richness that store-bought stock simply can't match, while a splash of apple cider vinegar brightens the whole pot at just the right moment. Coconut oil is used for searing, and every ingredient on the list is chosen with digestive ease in mind — no grains, no legumes, no dairy, nothing that tends to cause trouble. The beef gets a proper sear before the long, low simmer, which means you get that deep, caramelized flavor without any shortcuts. Fresh sage stirred in toward the end keeps its herbal edge intact, playing beautifully against the sweetness of the parsnips and sweet potato. This is the kind of pot you want simmering on a cold afternoon, filling the kitchen with something that smells like it took all day — even if your hands-on time was surprisingly short.
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!