Rye Free Apple & Sage Pot Roast Soup

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

This hearty, warming soup delivers everything you love about a classic pot roast — deeply seared beef, tender root vegetables, and rich, savory broth — all in a single bowl. The Granny Smith apples add a subtle brightness that balances the earthiness of parsnips and sweet potatoes, while fresh sage and thyme bring an herby depth that makes the whole kitchen smell incredible. Coconut oil, bone broth, and a lineup of whole, unprocessed ingredients keep things completely free of grain-based thickeners or hidden fillers that can sneak into similar comfort food recipes. The beef chuck is seared in batches for maximum browning before a long, low simmer transforms it into fork-tender, pull-apart perfection. A touch of Ceylon cinnamon, turmeric, and fresh ginger gives the broth a gentle warmth without tipping into anything overpowering — it's cozy and complex in the best way. This is the kind of soup that tastes like it took all day, and honestly, the hands-on effort is surprisingly minimal once everything is in 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
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
See all
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!