Lupin Free Maple & Apple Cider Pot Roast Soup
This is the kind of slow-cooked, deeply satisfying soup that makes the whole house smell incredible from the moment the beef hits the pot. Tender chunks of seared chuck roast simmer low and slow in a rich bone broth spiked with apple cider vinegar and a touch of pure maple syrup, creating a broth that's savory, subtly sweet, and layered with warmth from turmeric and ginger. Carrots, parsnips, and sweet potatoes round it out into a genuinely hearty, complete meal in a bowl. Coconut aminos add a gentle depth in place of conventional soy sauce, keeping every ingredient straightforward and easy to verify. For anyone navigating lupin concerns, this recipe is naturally built from whole, recognizable foods — no flour-based thickeners, no grain additives, nothing that typically hides problem ingredients in a label's fine print. The two-stage cooking process — beef first, vegetables added later — means nothing gets mushy, and the beef becomes fall-apart tender right when the root vegetables hit their sweet spot. Finish with a scatter of fresh parsley and you've got a bowl that looks and tastes like it took serious effort, even though the pot does most of the work.
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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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