Pregnancy Friendly Apple & Sage Pot Roast Soup

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

5.0

(11)

Pregnancy Friendly Apple & Sage Pot Roast Soup

Warm, deeply savory, and loaded with nourishing ingredients, this hearty soup is the kind of meal that feels like it was made with extra care — because it genuinely was. Beef chuck is seared until deeply browned before slow-simmering in bone broth, which means the protein is thoroughly cooked through and the collagen-rich broth adds real body to every spoonful. Sweet potatoes, parsnips, carrots, and celery bring a satisfying mix of textures and natural sweetness, while Granny Smith apples add a gentle tartness that keeps the whole pot from feeling heavy. Fresh ginger, turmeric, and Ceylon cinnamon layer in warmth without overwhelming the dish — and because every ingredient is whole and straightforward, there's no guesswork about what's actually in your bowl. Sage and thyme finish things off with an herby, aromatic lift that makes this feel far more special than a typical weeknight soup. The beef is simmered until fork-tender and verified at a safe internal temperature, so you can serve it with total confidence. A sprinkle of fresh parsley on top is the only finishing touch you need.

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Ingredients

6 servings

2 lb beef chuck roast, cut into 1 ½-inch cubes
Ingredient note
Cook all meat thoroughly when pregnant.
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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