Pistachio Free Apple & Sage Pot Roast Soup

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

5.0

(11)

Pistachio Free Apple & Sage Pot Roast Soup

This hearty, warming soup is the kind of meal that makes the whole kitchen smell incredible — think slow-braised beef, sweet apple, earthy sage, and a gentle hum of cinnamon and turmeric all mingling in a rich bone broth. The beef chuck is seared in batches until deeply browned before it simmers low and slow, building layers of flavor that taste like they took all day (because they kind of did, in the best way). Chunks of sweet potato, parsnip, and Granny Smith apple break down just enough to thicken the broth naturally while keeping their shape, giving every spoonful something satisfying to sink into. A splash of apple cider vinegar and a hit of fresh ginger keep the whole thing bright and balanced rather than heavy. The fresh sage goes in right at the end so it stays fragrant and vibrant instead of turning bitter. Every ingredient in this bowl is straightforward and easy to source, with zero concern about hidden nuts or cross-contact from specialty items — just clean, whole-food cooking from start to finish. It's the kind of soup you'll want to make on a Sunday and eat all week.

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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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