Caffeine Free Apple & Sage Pot Roast Soup
This hearty, slow-simmered soup is the kind of bowl that makes you want to pull a blanket over your lap and stay there all afternoon. Chunks of beef chuck are seared until deeply browned, then braised low and slow with sweet potatoes, parsnips, carrots, and tart Granny Smith apples until everything is impossibly tender and the broth is rich with layered flavor. Fresh sage and thyme do the heavy lifting in the aromatics department, while Ceylon cinnamon, turmeric, and grated ginger add a subtle warmth that feels cozy without tipping into spice territory. A splash of apple cider vinegar brightens the whole pot and lifts all those caramelized bits from the bottom of the Dutch oven — that step alone is worth paying attention to. Every single ingredient here is naturally free of stimulants, so there's no need to scrutinize labels or swap anything out; it's just real, whole food doing what it does best. The apple-and-sage combination sounds unexpected in a pot roast context, but it works beautifully, giving the broth a gentle sweetness that balances the savory depth of the bone broth and seared beef. Finish with a scatter of fresh parsley and you've got a showstopper of a soup that tastes like it took far more effort than it did.
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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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