Capsaicin Free Apple & Sage Pot Roast Soup

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

5.0

(11)

Capsaicin Free Apple & Sage Pot Roast Soup

This hearty, warming soup delivers everything you love about a classic pot roast — deeply browned beef, tender root vegetables, and a rich, savory broth — without a single ingredient that brings heat or irritation. The flavor complexity here comes from a thoughtful blend of fresh ginger, turmeric, Ceylon cinnamon, and fresh sage, so the bowl feels anything but plain or stripped down. Granny Smith apples add a subtle brightness that balances the richness of the bone broth beautifully, while parsnips and sweet potatoes give it that satisfying, stick-to-your-ribs body. Searing the beef in batches before the long, slow simmer is the move that makes the whole pot taste like it's been cooking all day — because in the best way, it has. For anyone navigating a sensitivity to capsaicin, this kind of deeply flavored comfort food can feel hard to come by, since so many soups and stews lean on chili, paprika, or pepper for their backbone. Every ingredient here pulls its weight through aromatics, acidity, and slow-cooked depth instead. Finish it with a scatter of fresh parsley and extra sage, and it looks as good as it tastes.

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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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