Low Sodium Apple & Sage Beet Borscht

Total time1 hr 10 min

Prep time20 min

Cook time50 min

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Ingredients

4 servings

For the soup

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, diced
4 cloves garlic, minced
1 tbsp fresh ginger, peeled and grated
1 tsp ground turmeric
1 lb beets (about 3 medium), peeled and cut into ½-inch cubes
2 medium carrots, peeled and diced
1 medium tart apple (such as granny smith), peeled, cored, and diced
4 cups bone broth (homemade or aip-compliant brand)
2 tbsp apple cider vinegar
8 fresh sage leaves
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

¼ cup coconut cream, for swirling
2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
2
Add the garlic, ginger, and turmeric and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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