Paraben Free Apple & Sage Pot Roast Soup
This hearty, slow-simmered soup is the kind of bowl that makes you want to pull a blanket over your lap and stay there all afternoon. Chunks of beef chuck roast are seared until deeply browned, then braised low and slow in bone broth alongside sweet potatoes, parsnips, carrots, and tart Granny Smith apples until everything is fall-apart tender and the broth is rich with layered flavor. Fresh sage, thyme, and a touch of Ceylon cinnamon give it a warmth that feels almost autumnal, while grated ginger and turmeric add a subtle brightness that keeps it from feeling heavy. The apple cider vinegar deglazes the pot and lifts all those caramelized bits off the bottom, which means every spoonful carries that deep, roasted complexity you usually only get from hours of effort. Cooking with whole, recognizable ingredients from start to finish means you stay in complete control of what goes into the pot — no packaged seasonings, no mystery additives, just real food doing all the work. Coconut oil handles the searing beautifully, and the bone broth brings a natural body to the soup that no store-bought shortcut can replicate. Finish it with a scatter of fresh parsley and extra sage, and it looks as good as it tastes.
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!