Almond Free Apple & Sage Pot Roast Soup

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

5.0

(11)

This hearty, warming soup is the kind of pot that makes the whole kitchen smell incredible — deeply savory beef, sweet apple, earthy parsnip, and a whisper of cinnamon and sage all simmering together into something that feels like a Sunday roast in bowl form. The beef chuck is seared in batches until deeply browned before going back into the pot, which builds a rich, layered base that no shortcut can replicate. Granny Smith apples add a gentle tartness that balances the sweetness of the sweet potatoes and carrots, while fresh sage stirred in at the end keeps the flavor bright rather than muddy. Bone broth ties everything together with body and depth, and a splash of apple cider vinegar lifts the whole pot just enough to make every spoonful pop. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution anxiety — just straightforward, wholesome cooking from start to finish. It's a genuinely satisfying cold-weather meal that works just as well for a weeknight dinner as it does for feeding a crowd.

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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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