Cashew 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 roast are seared until deeply browned, then braised low and slow in bone broth alongside sweet potatoes, parsnips, carrots, and Granny Smith apples until everything is impossibly tender and the flavors have melted together into something truly special. The apple cider vinegar lifts the richness of the beef, while fresh sage, thyme, ginger, and a whisper of Ceylon cinnamon give the broth a warmth that feels both comforting and a little unexpected. For anyone navigating tree nut concerns, this recipe is naturally free of cashews and any sneaky nut-based thickeners — the body of the soup comes entirely from the vegetables and collagen-rich broth, no substitutions needed. Coconut oil handles the searing beautifully, adding a subtle depth without overpowering the savory base. It's the kind of recipe that rewards patience: that nearly two-hour simmer is what transforms humble ingredients into fork-tender, fall-apart beef that practically shreds itself. Finish with a scatter of fresh parsley and you've got a showstopper that looks and 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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