Seeds Free Maple & Apple Cider Pot Roast Soup
Rich, slow-simmered beef soup can feel off-limits when you're navigating a seeds-free lifestyle, since so many store-bought broths, sauces, and seasoning blends sneak in sesame or other seed-derived ingredients. This recipe sidesteps all of that by building its deep, savory flavor from whole, straightforward ingredients you can easily verify at a glance. Beef chuck is seared until deeply browned in coconut oil, then braised low and slow in bone broth with apple cider vinegar, pure maple syrup, and coconut aminos — a combination that produces a broth that is simultaneously tangy, subtly sweet, and incredibly complex. Carrots, parsnips, and sweet potatoes go in during the final stretch, soaking up all that braising liquid until they're meltingly tender. Ground turmeric and ginger add warmth and a gorgeous golden hue without any seed-based spice blends in sight. By the time you pull the rosemary and thyme sprigs out and ladle everything into bowls, the beef shreds apart effortlessly and the broth smells like something that has been going all day — because it has. A handful of fresh parsley on top is the only finishing touch this hearty, deeply satisfying pot needs.
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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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