MSG Free Apple-Sage Beef and Root Vegetable Soup
There is something deeply satisfying about a pot of beef and root vegetable soup that has been simmering low and slow until everything is tender and the kitchen smells incredible. This one layers carrots, parsnips, and sweet potato with chunks of Granny Smith apple and fresh sage, creating a savory-sweet depth that feels both rustic and a little unexpected. The beef chuck is seared hard in coconut oil before anything else goes in, building a rich, caramelized base that carries the whole bowl. Ground turmeric, ginger, and Ceylon cinnamon bloom in the onion mixture before the broth ever hits the pot, so every spoonful is warmly spiced without being heavy. Bone broth and a splash of apple cider vinegar do the heavy lifting in the flavor department, which means there is absolutely no need for packaged seasoning blends or bouillon cubes that so often sneak in hidden additives. Everything here is a whole, recognizable ingredient — nothing processed, nothing ambiguous — so you can serve it with complete confidence. A scatter of fresh parsley at the end keeps it bright, and the result is a bowl that tastes like it took far more effort than it actually did.
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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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