Rice Free Apple & Sage Pot Roast Soup

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

5.0

(11)

This hearty, slow-simmered soup is everything a pot roast should be — deeply savory, fall-apart tender beef surrounded by sweet potatoes, parsnips, and chunks of tart Granny Smith apple in a rich bone broth base. The combination of sage, thyme, turmeric, and Ceylon cinnamon gives the broth a warmth that feels almost medicinal in the best possible way. Searing the beef chuck in coconut oil before building the soup is the move that makes all the difference, creating those caramelized, browned edges that add serious depth to every spoonful. A splash of apple cider vinegar lifts all those stuck-on bits from the bottom of the pot and keeps the flavors bright against the richness of the broth. Every ingredient here is naturally grain-free and starch-forward in the best sense — root vegetables and apple do the thickening work without any fillers or grains sneaking in. It's the kind of soup that tastes like it simmered all day (because it did), and the fresh sage stirred in at the end adds a fragrant, herby finish that makes the whole bowl feel intentional and special. Serve it with a scatter of fresh parsley and you've got a complete, soul-warming meal straight from the pot.

About Fig

Fig 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!