AIP Friendly Apple & Sage Beet Borscht

Total time1 hr 10 min

Prep time20 min

Cook time50 min

4.9

(11)

This vibrant, jewel-toned borscht is everything a cold-weather soup should be — deeply earthy from the beets, subtly sweet from a tart Granny Smith apple, and warmly aromatic thanks to fresh ginger, turmeric, and sage. The combination sounds unexpected, but it works beautifully, with the apple adding a bright lift that keeps the beet flavor from feeling heavy. Following the autoimmune protocol means skipping the nightshades, grains, and dairy that sneak into so many comforting soups, and this recipe does exactly that without sacrificing any of the richness you're craving. Bone broth forms the base, adding body and nourishment, while a swirl of coconut cream at the end gives each bowl that silky, restaurant-worthy finish. The whole thing simmers in one pot for about 40 minutes, then gets blended smooth — minimal cleanup, maximum payoff. It serves four, making it a solid option for meal prep or a cozy weeknight dinner that feels genuinely special.

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Ingredients

4 servings

For the soup

2 tbsp olive oil
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

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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