Seeds 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 the kind of bowl that makes a cold evening feel completely manageable — rich braised beef, tender root vegetables, and sweet chunks of Granny Smith apple all swimming in a deeply savory bone broth. The combination of sage, fresh thyme, ginger, and a whisper of Ceylon cinnamon gives it a warmth that's complex without being fussy. Searing the beef in batches before building the broth is the move that makes everything taste like it cooked all day, because in a sense, it does. Every single ingredient here is naturally free of seeds, so there's no label-scanning or substitution stress — just straightforward, whole-food cooking from start to finish. The apple cider vinegar deglaze lifts all those caramelized bits off the bottom of the pot, which means every spoonful carries that deep, roasted flavor. Sweet potatoes and parsnips round out the vegetables and make this filling enough to stand on its own as a complete meal. Finish with a scatter of fresh parsley and extra sage, and it looks as good as it tastes.

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!