Mustard Free Apple-Sage Beef and Root Vegetable Soup
Hearty, warming, and built around genuinely wholesome ingredients, this soup is the kind of bowl that makes a cold evening feel manageable. Seared beef chuck forms a rich, deeply savory base, while carrots, parsnips, and sweet potato add earthy sweetness and body that thickens the broth beautifully as it simmers. The real surprise is the Granny Smith apple, which melts into the soup just enough to add a bright, tart note without tipping the whole thing into sweet territory. Fresh sage and a splash of apple cider vinegar keep the flavors lively and layered rather than heavy or one-dimensional. For anyone navigating mustard-free cooking, soups and stews can be tricky territory since store-bought broths and spice blends often sneak in mustard flour or mustard seed as a hidden thickener or flavoring — here, every ingredient is straightforward and easy to verify. Ground turmeric, ginger, and Ceylon cinnamon do all the seasoning work, giving the broth a warm, golden depth that feels complex without relying on any problematic shortcuts. This is a genuinely satisfying, from-scratch pot of soup that rewards a little patience on the stovetop.
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!