Seed Oil 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 eat slowly. Chunks of seared beef chuck simmer alongside carrots, parsnips, and sweet potato until everything is deeply tender, while Granny Smith apple adds a subtle brightness that keeps the broth from feeling heavy. Coconut oil handles all the cooking here — no canola, no vegetable oil, no seed oil shortcuts — making it a genuinely clean option for anyone trying to avoid industrially processed fats without sacrificing richness or flavor. The bone broth base builds a savory depth that store-bought soups simply can't replicate, and a splash of apple cider vinegar at the start lifts the whole pot. Ground turmeric, ginger, and Ceylon cinnamon weave through every spoonful with warmth rather than heat, and fresh sage stirred in near the end keeps the herbal note bright and aromatic. It's the kind of recipe that rewards patience — the long, low simmer is what transforms humble root vegetables and a tougher cut of beef into something genuinely special.
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!