Seed Oil Free Apple & Sage Pot Roast Soup

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

5.0

(11)

Seed Oil Free Apple & Sage Pot Roast Soup

This hearty, warming soup is everything you want from a cold-weather bowl — deeply savory beef, tender root vegetables, and a subtle sweetness from Granny Smith apples that makes the whole thing feel a little unexpected and completely irresistible. The beef chuck is seared in coconut oil until deeply browned, building that rich, caramelized foundation that makes the broth taste like it simmered all day (because it does, and it's worth every minute). Bone broth carries the whole pot, layering in extra body and depth that a standard stock just can't match. Sweet potatoes and parsnips soak up the savory liquid alongside warm spices like turmeric, Ceylon cinnamon, and fresh ginger, creating a complexity that feels almost like a slow-cooked curry crossed with a classic pot roast. Fresh sage stirred in at the end keeps the herb flavor bright rather than muddy, and the apple cider vinegar lifts everything just enough to keep the richness in check. Avoiding seed oils doesn't mean sacrificing any of that satisfying, stick-to-your-ribs quality here — coconut oil handles the high-heat sear beautifully, and every other ingredient is exactly what it looks like. This is the kind of soup that makes the whole house smell incredible and earns a permanent spot in the rotation.

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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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