Brazil Nut Free Apple & Sage Pot Roast Soup
This is the kind of soup that makes the whole house smell like a slow Sunday well spent. Chunks of beef chuck are seared until deeply browned, then simmered low and slow in bone broth alongside sweet potatoes, parsnips, carrots, and Granny Smith apples until everything is meltingly tender and the flavors have had time to really get to know each other. A warm spice blend of turmeric, Ceylon cinnamon, and fresh ginger gives the broth a gentle complexity that feels cozy without being heavy, while fresh sage stirred in at the end adds an herby, almost floral note that ties the whole bowl together. The apple cider vinegar is a quiet workhorse here — it lifts all those browned bits from the bottom of the pot and keeps the broth bright despite the richness of the beef. Every ingredient in this recipe is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about hidden allergens sneaking into your bowl. It's hearty enough to be a full meal on its own, but a sprinkle of fresh parsley right before serving makes it feel just a little more special.
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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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