Lupin Free Apple-Sage Beef and Root Vegetable Soup
There is something deeply satisfying about a soup that smells like autumn and eats like a full meal, and this one delivers on both counts. Seared beef chuck, sweet potato, parsnips, and carrots form a hearty backbone, while Granny Smith apple chunks and fresh sage add a brightness that keeps every spoonful interesting. The spice blend — turmeric, ginger, and Ceylon cinnamon — builds warmth without heat, and a splash of apple cider vinegar at the start ties everything together with a subtle tang. Lupin, which can sneak into soups through certain flour-thickened broths or spice blends, is simply never part of the picture here — every ingredient is whole, recognizable, and straightforward. The technique matters too: searing the beef in batches before the long simmer creates a deep, caramelized flavor base that a shortcut version just cannot replicate. Bone broth keeps the liquid rich and nourishing without any additives you'd need to second-guess. This is the kind of pot you want simmering on the stove on a cold afternoon, filling the kitchen with something that smells like it took all day.
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!