Honey Free Apple-Sage Beef and Root Vegetable Soup
Warming, 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 rich bone broth base. The combination sounds bold, but it works beautifully — the apple melts into the broth and adds a gentle brightness that balances the earthiness of the root vegetables without any added sweetener. Fresh sage stirred in near the end brings an herbal depth that makes the whole pot smell incredible. Many soups and stews sneak in honey or sweetened broths to round out their flavor, but every bit of sweetness here comes naturally from the apple, the sweet potato, and the warm spice blend of turmeric, ginger, and Ceylon cinnamon. A splash of apple cider vinegar at the simmer stage keeps everything tasting lively and balanced. Starting with a proper sear on the beef — undisturbed in a hot Dutch oven — builds a caramelized crust that gives the broth real body and richness. The result is a bowl that feels indulgent and complex without relying on anything beyond whole, straightforward ingredients.
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!