Rice Free Apple-Sage Beef and Root Vegetable Soup
Hearty, warming, and built entirely around whole ingredients, this soup is the kind of bowl that makes you want to stay in the kitchen all afternoon. Seared beef chuck forms a rich, savory backbone, while carrots, parsnips, and sweet potato bring earthy sweetness and satisfying bulk — no grains needed to make it feel complete. The real surprise is the Granny Smith apple, added in the final simmer so it softens just enough to melt into the broth without disappearing entirely, lending a gentle tartness that balances the turmeric, ginger, and Ceylon cinnamon beautifully. Fresh sage goes in alongside the apple, perfuming the whole pot with that unmistakable woodsy aroma that makes this feel like something far more elaborate than a one-pot meal. A splash of apple cider vinegar at the start brightens everything and keeps the broth from tasting flat, while bone broth gives it a depth and body that's genuinely hard to beat. If you've ever felt like grain-free soups leave you wanting more, this one will change your mind — it's filling, complex, and deeply satisfying from the very first 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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