Paraben Free Apple-Sage Beef and Root Vegetable Soup
This hearty, warming soup brings together tender beef chuck, earthy root vegetables, and a surprising hit of Granny Smith apple for a bowl that feels both rustic and quietly sophisticated. The apple and fresh sage added toward the end of cooking give the broth a fragrant, slightly sweet depth that makes every spoonful genuinely interesting. Searing the beef in coconut oil before building the soup creates a rich, caramelized base, while turmeric, ginger, and Ceylon cinnamon layer in warmth without overwhelming the natural flavors of the vegetables. Paraben-free cooking often means being thoughtful about every ingredient that goes into a dish, and this recipe keeps things clean and whole — bone broth, fresh aromatics, and real spices with nothing processed or synthetic hiding in the mix. The apple cider vinegar brightens the broth just enough to balance the sweetness from the sweet potato and parsnips, keeping the flavor profile lively rather than heavy. It's the kind of deeply nourishing soup that rewards a little patience on the stovetop and tastes even better the next day.
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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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