Paleo Apple-Sage Beef and Root Vegetable Soup
Hearty, warming, and deeply satisfying, this soup is the kind of bowl that makes you want to curl up on a cold evening and eat two servings back to back. Beef chuck is seared until deeply browned before simmering low and slow in bone broth, which builds a rich, collagen-packed base that feels genuinely nourishing rather than just filling. Carrots, parsnips, and sweet potato bring earthy sweetness and substance, while Granny Smith apple chunks add a bright, tart note that plays beautifully against the turmeric, ginger, and Ceylon cinnamon. Fresh sage stirred in during the final simmer gives the whole pot a woodsy, aromatic lift that ties every element together. Coconut oil and apple cider vinegar round out the ingredient list in a way that keeps everything completely grain-free and legume-free without any substitutions or workarounds — it's just built that way from the start. This is the kind of recipe that proves eating this way doesn't mean sacrificing depth of flavor or comfort, especially when the weather turns.
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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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