Apple & Sage Pot Roast Soup

• 

  2 lb beef chuck roast, cut into 1 ½-inch cubes
• 1 ½ tsp fine sea salt, divided
• 

  2 tbsp coconut oil
• 

  1 medium yellow onion, diced
• 

  3 medium carrots, peeled and cut into ½-inch rounds
• 

  3 stalks celery, sliced ½-inch thick
• 

  4 cloves garlic, minced
• 2 medium granny smith apples, peeled, cored, and cut into ¾-inch chunks
• 

  1 tbsp apple cider vinegar
• 

  1 tsp fresh ginger, grated
• 

  ½ tsp ground turmeric
• 

  ¼ tsp ceylon cinnamon
• 

  6 cups bone broth
• 

  2 medium parsnips, peeled and cut into ¾-inch chunks
• 

  2 medium sweet potatoes, peeled and cut into ¾-inch chunks
• 8 fresh sage leaves, thinly sliced, plus more for garnish
• 2 sprigs fresh thyme

For serving

• 1 tbsp fresh parsley, chopped (optional)