Gut Friendly Apple & Sage Pot Roast Soup
This hearty, warming soup is the kind of bowl that feels like a full Sunday roast condensed into something you can eat with a spoon. Deeply browned beef chuck simmers low and slow in rich bone broth alongside sweet potatoes, parsnips, carrots, and tart Granny Smith apples until everything is meltingly tender and the flavors have completely melded together. The apple cider vinegar deglazes the pot and lifts all those caramelized bits from the sear, adding a subtle brightness that balances the natural sweetness of the root vegetables. Fresh ginger, turmeric, and Ceylon cinnamon bring gentle anti-inflammatory warmth without overwhelming the savory base, while sage and thyme round out the whole thing with an earthy, aromatic finish. Bone broth is the backbone here — it adds collagen and depth that a standard stock simply cannot replicate, making this soup as nourishing as it is satisfying. Coconut oil handles the high-heat sear beautifully, and every ingredient in the pot is chosen with digestive comfort in mind, so there are no hidden additives or processed shortcuts to second-guess. It is the kind of recipe you will want to make on a Sunday and eat all week long.
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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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