Walnut Free Apple-Sage Beef and Root Vegetable Soup
This hearty, warming soup is the kind of meal that makes you want to pull on a sweater and stay in all day. Seared beef chuck builds a deep, savory base, while carrots, parsnips, and sweet potato add earthy sweetness and body to every spoonful. The real surprise is the Granny Smith apple, added late in the simmer so it softens just enough to melt into the broth without losing its shape — lending a gentle tartness that balances the richness of the beef beautifully. Fresh sage and a splash of apple cider vinegar round everything out with brightness and a subtle herbal note that feels almost autumnal. Turmeric, ginger, and Ceylon cinnamon give the broth a warm, golden depth without tipping into sweetness, making this feel sophisticated rather than simple. Every ingredient here is straightforward and naturally free of tree nuts, so there's no need to scrutinize labels or swap anything out — it just works as written. Ladle it into a deep bowl, scatter over some fresh parsley, and you've got a genuinely impressive one-pot dinner.
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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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