Emulsifier Free Maple & Apple Cider Pot Roast Soup
This hearty, slow-simmered soup is the kind of bowl that makes you want to pull on a sweater and stay in all day. Deeply browned beef chuck, sweet potatoes, carrots, and parsnips come together in a rich bone broth that's lifted with apple cider vinegar and a touch of pure maple syrup — a combination that sounds unexpected but tastes completely natural and warming. The flavor builds in layers, starting with a proper sear on the beef and finishing with fragrant thyme, rosemary, turmeric, and ginger that perfume the whole pot. For anyone navigating emulsifier-free eating, packaged soups and broths are often a minefield of additives and stabilizers hiding in plain sight on the label. Every ingredient here is whole and straightforward — coconut oil for searing, coconut aminos for a gentle savory depth, and nothing that requires a magnifying glass to decode. The broth gets its body from the long, slow simmer and the natural starches released by the root vegetables, so there's no need for anything processed to make it feel substantial and satisfying. A scatter of fresh flat-leaf parsley at the end adds a little brightness and color right before serving.
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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
- 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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