Lactose Free Cranberry-Orange Pot Roast Soup
Rich, slow-simmered beef soup can feel like it needs a splash of cream or a knob of butter to reach its full potential — this one proves otherwise. Chunks of beef chuck are seared in coconut oil until deeply browned, then braised low and slow in a broth built from cranberry juice, fresh orange, bone broth, and warm spices like turmeric and Ceylon cinnamon. The result is a complex, layered soup that gets its body from collagen-rich beef and starchy sweet potato rather than any dairy whatsoever. Carrots, parsnips, and whole cranberries round out the pot with earthy sweetness and just enough tartness to keep every spoonful interesting. The apple cider vinegar and honey add a subtle sweet-sour backbone that makes the broth taste like it simmered all day — because it did. Every ingredient here is naturally free of lactose, so there's no swapping or substituting required; the recipe is built this way from the ground up. Finish it with a handful of fresh parsley and you've got a bowl that feels genuinely celebratory, whether it's a weeknight dinner or the centerpiece of a cold-weather gathering.
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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)
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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