Wheat Free Apple-Sage Beef and Root Vegetable Soup
There is something deeply satisfying about a pot of beef and root vegetable soup that has been left to simmer low and slow until everything is tender and the broth smells like a warm autumn afternoon. This one layers carrots, parsnips, and sweet potato with chunks of Granny Smith apple and fresh sage, creating a savory-sweet depth that feels genuinely unexpected in the best way. The turmeric, ginger, and Ceylon cinnamon bloom in the pot early, so every spoonful carries that gentle warmth without tipping into dessert territory. Bone broth forms the backbone of the liquid, and a splash of apple cider vinegar at the start brightens the whole thing and keeps the richness from feeling heavy. For anyone navigating a wheat-free kitchen, soups like this can be a minefield of hidden thickeners and flour-based roux — here, the sweet potato and slow-cooked vegetables do all the thickening naturally, so there is nothing to swap or second-guess. Searing the beef in batches before the simmer is the one step worth taking your time on, because that deep brown crust is what gives the broth its color and body. Finish with a scatter of fresh parsley and you have a bowl that looks as good as it tastes.
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!