Nightshade Free Apple & Sage Pot Roast Soup
Avoiding nightshades doesn't mean settling for a bland, watery bowl — this hearty soup proves exactly the opposite. Seared beef chuck is the backbone here, building deep, savory flavor through a proper browning before it slow-simmers into fork-tender, shreddable perfection. Granny Smith apples bring a subtle brightness that plays beautifully against the earthiness of parsnips and sweet potatoes, while fresh sage, thyme, ginger, and Ceylon cinnamon layer in warmth without any heat from peppers or tomatoes. The apple cider vinegar does the quiet work of lifting all those browned bits from the bottom of the pot, adding complexity that tastes like it took far more effort than it did. Bone broth ties everything together into a rich, nourishing base that feels genuinely restorative. It's the kind of soup that fills the kitchen with an incredible smell and tastes even better than it looks in the 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!