High Fructose Corn Syrup Free Apple & Sage Pot Roast Soup
This hearty, warming soup layers tender braised beef with sweet potato, parsnip, and tart Granny Smith apple in a rich bone broth base — a combination that sounds unexpected but tastes deeply satisfying. The apple and sage pairing gives the whole pot a savory-sweet complexity that feels like a proper Sunday roast in bowl form. Every single ingredient here is whole and unprocessed, which means you can skip the label-reading anxiety that comes with store-bought soups, broths, and seasoning packets that so often sneak in unwanted sweeteners. The beef is seared in coconut oil until deeply browned before a long, low simmer, so the broth develops real body and flavor without any shortcuts. Fresh ginger, Ceylon cinnamon, and turmeric add a subtle warmth that ties the apple and root vegetables together beautifully. It's the kind of pot that fills your kitchen with an incredible smell for hours and rewards every minute of patience when you finally ladle it into a bowl.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!