Lactose 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. Tender chunks of beef chuck are seared until deeply browned, then braised low and slow in a rich bone broth spiked with apple cider vinegar and a touch of pure maple syrup — the result is a broth that's savory, subtly sweet, and genuinely complex. Carrots, parsnips, and sweet potatoes soak up every bit of that flavor as they cook down to melt-in-your-mouth softness alongside the beef. The whole thing is built on coconut oil and coconut aminos, so there's no butter, cream, or dairy of any kind hiding in the pot — just clean, wholesome ingredients that happen to taste incredibly indulgent. Turmeric and ginger add a warm, earthy backbone that makes the broth feel nourishing rather than heavy. Fresh rosemary and thyme do the aromatic heavy lifting, and a handful of chopped parsley at the end brightens everything up beautifully. It's the kind of recipe that proves you don't need a single dairy ingredient to make a deeply satisfying, soul-warming pot roast experience.
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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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