Seeds Free Apple-Sage Beef and Root Vegetable Soup
This hearty, slow-simmered soup is the kind of bowl that makes you want to pull a blanket over your lap and forget the outside world exists. Deeply browned beef chuck, sweet root vegetables, and tart Granny Smith apples come together in a rich bone broth that's layered with turmeric, ginger, and a whisper of Ceylon cinnamon — warming without being heavy. The apple-sage combination sounds unexpected, but it's genuinely one of those pairings that makes you wonder why you haven't been doing it all along. Navigating soups with a seeds-free approach can be tricky since many spice blends and store-bought broths sneak in unexpected ingredients, but every component here is straightforward and easy to verify. Coconut oil handles the searing beautifully, and the apple cider vinegar adds a subtle brightness that ties the whole pot together without relying on anything off-limits. The long, gentle simmer does most of the work, coaxing the beef to fork-tender perfection while the parsnips and sweet potato practically melt into the broth. Finish it with a handful of fresh parsley if you have it on hand — it adds a pop of color that makes the whole bowl look as good as it tastes.
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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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