AIP Friendly Apple & Sage Pot Roast Soup
This hearty, slow-simmered soup is the kind of bowl that makes a cold evening feel genuinely manageable — rich beef broth, fork-tender chuck roast, sweet potato, parsnip, and a surprising hit of Granny Smith apple that brightens the whole pot. The sage and fresh thyme deepen as they cook, giving the broth that slow-roasted, Sunday-dinner quality without ever touching the oven. Every ingredient here is carefully chosen to stay within the boundaries of the autoimmune protocol, which means no nightshades, no grains, no legumes, and no seed-based spices — just clean, whole-food building blocks that your body can actually work with. The Ceylon cinnamon, turmeric, grated ginger, and apple cider vinegar do the heavy lifting on flavor while also fitting neatly within AIP guidelines, so there's no need to swap or substitute anything. Searing the beef in batches before the long simmer is the move that takes this from simple to genuinely craveable — those browned bits scraped up with the vinegar become the backbone of the broth. It makes six servings, so it's a smart batch-cook option for the week ahead, and it reheats beautifully. Finish each bowl with a little fresh parsley if you have it on hand, and don't skip the extra sage leaves for garnish.
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Learn more →Ingredients
6 servings
- 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)
Instructions
- 1
Pat the beef cubes dry with paper towels and season all over with 1 tsp of the salt.
- 2
Heat the coconut oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared beef to a plate and set aside.
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