AIP Friendly Maple & Apple Cider Pot Roast Soup
This is the kind of deeply satisfying, slow-cooked comfort food that makes you forget you're eating within any kind of framework at all. Seared beef chuck simmers low and slow in bone broth until it's fall-apart tender, surrounded by sweet potatoes, carrots, and parsnips that soak up every bit of that rich, savory liquid. The flavor secret is a combination of apple cider vinegar, pure maple syrup, and coconut aminos — it gives the broth a subtle sweet-tart depth that tastes like something that's been braising all day in a farmhouse kitchen. Fresh thyme and rosemary do the heavy lifting on aromatics, while turmeric and ginger add warmth without any nightshade-family ingredients. Coconut oil handles the searing and coconut aminos stand in for soy-based sauces, so the whole pot stays completely on-protocol without any workarounds that feel like a compromise. It makes six generous servings, so it's a great option for batch cooking or feeding a crowd when everyone at the table has different needs. A handful of fresh parsley on top at the end brightens the whole bowl and makes it look as good as it tastes.
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Learn more →Ingredients
6 servings
For the soup
- 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
- 4 cloves garlic, minced
- 3 medium carrots, peeled and cut into 1-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 6 cups bone broth
- 2 tbsp apple cider vinegar
- 2 tbsp pure maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid pure maple syrup, please tap it and change its rating to Red.
- 1 tbsp coconut aminos
For serving
- 2 tbsp fresh flat-leaf parsley, roughly 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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