Breastfeeding Friendly Cranberry-Orange Pot Roast Soup
Warming, deeply savory, and just a little bright from citrus and cranberry, this slow-simmered soup is the kind of meal that feels genuinely restorative after a long day of feeding a baby. Beef chuck roast is seared until deeply browned before it braises low and slow in additive-free bone broth, building a rich, collagen-packed base that's as nourishing as it is satisfying. Carrots, parsnips, and sweet potato add natural sweetness and plenty of nutrients, while fresh ginger and turmeric bring gentle anti-inflammatory warmth without anything harsh or overstimulating. The cranberry juice and fresh orange zest keep the broth from feeling heavy, giving every spoonful a subtle tartness that balances the richness of the beef beautifully. Because the recipe calls specifically for 100% unsweetened cranberry juice, additive-free bone broth, and whole spices, you're not guessing about what's in the pot — every ingredient is intentional and clean. It's a big-batch recipe that reheats wonderfully, which means less time cooking and more time doing everything else on your plate.
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Learn more →Ingredients
6 servings
For the soup
- 2 lb beef chuck roast, cut into 2-inch chunks
- 1 tsp fine sea salt, plus more to taste
- 2 tbsp coconut oil
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ¼ tsp ground ceylon cinnamon
- 1 cup unsweetened cranberry juice (100% juice, no additives)
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1 large orange, zested juice and juiced (about ⅓ cup juice)
- 4 cups bone broth (homemade or additive-free, no pepper)
- 3 medium carrots, cut into 1-inch pieces
- 2 medium parsnips, cut into 1-inch pieces
- 1 medium sweet potato, peeled and cut into 1-inch cubes
- 1 cup fresh or frozen cranberries
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Can be omittedflat-leaf parsley
Instructions
- 1
Pat the beef chunks dry with paper towels and season all over with 1 tsp fine sea salt. Heat the coconut oil in a 6-quart Dutch oven over medium-high heat until shimmering.
- 2
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 repeat with the remaining pieces.
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