Lupin Free Apple & Sage Pot Roast Soup

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

5.0

(11)

This hearty, warming soup is the kind of meal that makes the whole house smell incredible — deeply savory beef, sweet apple, earthy root vegetables, and a whisper of sage and cinnamon all simmering together into something truly special. The beef chuck is seared in batches until deeply browned before joining a fragrant base of onion, carrot, celery, and garlic, which means every spoonful carries that rich, slow-cooked depth you'd expect from a Sunday pot roast. Granny Smith apples might sound unexpected here, but they melt into the broth and add a subtle brightness that balances the sweetness of the parsnips and sweet potatoes beautifully. A touch of turmeric, fresh ginger, and Ceylon cinnamon gives the whole pot a gentle warmth without tipping into spice territory, and the fresh sage stirred in at the end keeps things vibrant and aromatic. Bone broth forms the backbone of the soup, making it naturally rich and satisfying without any thickeners or additives that could sneak in unwanted ingredients. Every component here is a whole, recognizable food — no flours, no legume-derived fillers, nothing that would raise a flag for anyone avoiding lupin or other hidden additives in packaged soups. Finish with a scatter of fresh parsley and you've got a bowl that's as nourishing as it is deeply comforting.

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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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