Artificial Food Coloring Free Apple & Sage Pot Roast Soup

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

5.0

(11)

Artificial Food Coloring Free Apple & Sage Pot Roast Soup

This is the kind of deeply satisfying, slow-simmered soup that makes the whole house smell incredible — warm with turmeric and Ceylon cinnamon, earthy from fresh sage and thyme, and rich from bone broth and fork-tender beef chuck. The Granny Smith apples are the unexpected star here, melting into the broth alongside sweet potato and parsnip to create a naturally sweet, complex base that feels both rustic and a little refined. Every single ingredient in this bowl is exactly what it says it is — whole vegetables, fresh herbs, real spices — so there's no need to squint at a label hunting for synthetic dyes or mystery additives. Searing the beef in batches before the long simmer builds that deep, caramelized flavor that makes this taste like it came from a restaurant kitchen, not a weeknight pot. The apple cider vinegar deglaze lifts all those browned bits off the bottom and adds a subtle brightness that keeps the richness from feeling heavy. It's a genuinely nourishing, colorful meal where every hue on your spoon comes straight from a carrot, a sweet potato, or a turmeric root — nothing artificial required.

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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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