Low Sugar Rosemary-Garlic Beef and Root Vegetable Soup
This deeply savory soup is the kind of cold-weather meal that makes the whole kitchen smell incredible ā earthy rosemary, warm turmeric, and slow-simmered beef filling the air long before it hits the table. Every ingredient here is whole and recognizable, with zero added sweeteners hiding in the broth or anywhere else in the pot. The apple cider vinegar does a quiet but important job, lifting all those caramelized bits off the bottom of the Dutch oven and adding a gentle brightness that balances the richness of the beef. Bone broth brings deep, collagen-rich body to the base, while carrots, parsnips, turnips, and sweet potato make this a genuinely filling one-pot meal. Searing the chuck in two batches before the long simmer is the move that takes this from good to great ā that crust builds flavor that carries through every spoonful. If you're used to scanning labels on store-bought soups for hidden sugars or sweetened broths, cooking this from scratch means you know exactly what's in the bowl. A handful of fresh parsley at the end adds a pop of color and a clean, herby finish that ties everything together beautifully.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
6 servings
For the soup
- 2 lb beef chuck, cut into 1 Ā½-inch cubes
- 1 tsp fine sea salt, plus more to taste
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 1 tsp fresh ginger, grated
- 1 tsp ground turmeric
- 2 tbsp apple cider vinegar
- 8 cups bone broth (homemade or aip-compliant brand)
- 3 medium carrots, peeled and cut into 1-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 2 medium turnips, peeled and cut into 1-inch cubes
- 1 medium sweet potato, peeled and cut into 1-inch cubes
- 2 stalks celery, sliced into Ā½-inch pieces
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the beef chuck cubes dry with paper towels and season all over with 1 tsp fine sea salt.
- 2
Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3ā4 minutes per side, until a deep brown crust forms and the pieces release easily from the pot. Transfer the seared beef to a plate and repeat with the remaining batch.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!