Macadamia Free Apple-Sage Beef and Root Vegetable Soup
Hearty, warming, and built on a lineup of whole ingredients you can feel good about, this soup is the kind of bowl that earns a permanent spot in your cold-weather rotation. Seared beef chuck forms a deeply savory base, while carrots, parsnips, and sweet potato bring earthy sweetness and body to every spoonful. The real surprise is the Granny Smith apple, added late in the simmer so it softens just enough to melt into the broth without disappearing entirely — it adds a gentle tartness that balances the richness of the meat beautifully. Fresh sage and a splash of apple cider vinegar round out the flavor in a way that feels both rustic and a little unexpected. Turmeric, ginger, and Ceylon cinnamon give the broth a warm, aromatic depth without tipping into anything heavy or overpowering. Every ingredient here is straightforward and tree-nut-free by nature, so there's no need to scrutinize labels or swap anything out — just cook and enjoy. A scatter of fresh parsley at the end brightens the whole thing up and makes it look as good as it tastes.
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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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