Yeast Free Apple-Sage Beef and Root Vegetable Soup
This hearty, deeply savory soup is the kind of bowl that makes you want to pull a blanket over your lap and eat slowly. Seared beef chuck builds a rich, caramelized base, while carrots, parsnips, and sweet potato add earthy sweetness and body that thickens the broth as it simmers. The real surprise is the Granny Smith apple, added late so it softens just enough to melt into the soup without disappearing — it brings a gentle tartness that balances the warm spices beautifully. Turmeric, ginger, and Ceylon cinnamon layer in warmth without tipping the bowl into anything overly sweet or one-dimensional, and fresh sage ties it all together with an herby, autumnal note. For anyone navigating a yeast-free approach, soups like this can be trickier than they look — store-bought broths and seasoning blends often sneak in yeast extract or fermented additives. Here, the liquid base is bone broth and a splash of apple cider vinegar, and every other ingredient is a whole food you can easily verify. Nothing processed, nothing hidden. The result is a clean, nourishing pot of soup that doesn't ask you to compromise on flavor to stay on track.
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!