Lactose Free Apple & Sage Pot Roast Soup
This hearty, slow-simmered soup is the kind of bowl that makes you want to pull on a sweater and stay in all afternoon. Seared beef chuck becomes fall-apart tender after nearly two hours of gentle braising in rich bone broth, while sweet potatoes, parsnips, carrots, and tart Granny Smith apples melt into a broth that's deeply savory with just a hint of warmth from turmeric, Ceylon cinnamon, and fresh ginger. The fresh sage stirred in at the end is the finishing touch that ties everything together with an earthy, aromatic note you'll want in every spoonful. Coconut oil stands in for butter at every stage, and the ingredient list is naturally free of any dairy — no swaps or substitutions needed, just straightforward, wholesome cooking. A splash of apple cider vinegar lifts all those browned, caramelized bits from the bottom of the pot, adding a subtle brightness that keeps the rich broth from feeling heavy. It's the kind of recipe that rewards patience, filling your kitchen with an incredible smell while it does most of the work on its own. Ladle it into deep bowls with a scatter of fresh parsley and extra sage, and it's an instant cold-weather classic.
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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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