Nutmeg 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 Granny Smith apple in a rich bone broth base. The apple adds a gentle tartness that balances the earthiness of the root vegetables beautifully, while fresh sage stirred in near the end keeps the whole pot tasting bright and aromatic. Turmeric, ginger, and Ceylon cinnamon do the heavy lifting in the spice department — delivering real warmth and complexity without a trace of nutmeg anywhere in the pot. That matters more than it sounds, because nutmeg has a way of sneaking into cozy, spiced soups and stews where you might not expect it. Here, every ingredient is straightforward and intentional, so you can cook and eat with complete confidence. A proper sear on the beef before the long, slow simmer builds a depth of flavor that makes this taste like it took far more effort than it actually did. Finish with a scatter of fresh parsley and you've got a bowl that's genuinely impressive, totally comforting, and completely worry-free.
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!