Peanut Free Apple-Sage Beef and Root Vegetable Soup
This hearty, warming soup is the kind of bowl that makes you want to pull a blanket over your lap and stay there. Chunks of seared beef chuck simmer low and slow with carrots, parsnips, and sweet potato until everything is meltingly tender, while Granny Smith apple adds a subtle brightness that lifts the whole pot. Ground turmeric, ginger, and Ceylon cinnamon give the broth a gently spiced depth that feels complex without being fussy, and fresh sage stirred in near the end keeps things aromatic and alive. A splash of apple cider vinegar at the start ties all those flavors together in a way that's hard to put your finger on but impossible to ignore. For anyone navigating peanut allergies, this recipe is naturally safe from the first ingredient to the last — every component is whole, recognizable, and free from the hidden cross-contact risks that can make packaged soups and broths so stressful to shop for. The bone broth base makes it feel genuinely nourishing, and the optional parsley scattered on top adds a little color and freshness right before serving. It's a straightforward, deeply satisfying cook that rewards patience with every spoonful.
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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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