Rye Free Cranberry-Orange Pot Roast Soup

This hearty, slow-simmered soup is the kind of cold-weather bowl that makes the whole kitchen smell incredible — warm with Ceylon cinnamon and turmeric, bright with fresh orange zest and tart cranberry juice, and deeply savory from hours of low-and-slow cooking. Chunks of beef chuck are seared until deeply browned before joining a broth built on bone broth, apple cider vinegar, and honey, which means every spoonful carries that rich, layered flavor you'd expect from a classic pot roast. Carrots, parsnips, and sweet potato go in halfway through, soaking up all that fragrant liquid while staying perfectly tender. Fresh cranberries are stirred in at the end, bursting into the broth and adding a gorgeous ruby color alongside a gentle tartness that balances the sweetness of the orange and honey beautifully. For anyone navigating grain sensitivities, this recipe is naturally free of rye and any grain-based thickeners — the body of the broth comes entirely from collagen-rich beef and root vegetables, no flour or starchy shortcuts needed. Using additive-free bone broth and 100% cranberry juice keeps the ingredient list clean and straightforward, so there's no need to scrutinize labels for hidden grains. Finish it with a handful of fresh parsley and you've got a showstopper soup that tastes like it took all day — because, honestly, it kind of did, and it's absolutely worth it.

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 →