Vegan Apple & Sage Broccoli Soup
Total time45 min
Prep time15 min
Cook time30 min
5.0(23)
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Learn more āIngredients
4 servings
- 2 tbsp coconut oil
- 1 large leek, white and light-green parts only, thinly sliced and rinsed
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- Ā½ tsp ground turmeric
- 1 large granny smith apple, peeled, cored, and roughly chopped
- 1 lb broccoli florets (about 5 cups), roughly chopped
- 3 cups bone broth
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base. - 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp fresh sage leaves, finely chopped
- 1 tbsp apple cider vinegar
- 1 tsp salt, or to taste
For serving
- fresh sage leaves, for serving (optional)
- drizzle of coconut milk, for serving (optional)
Instructions
- 1
Melt the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the leek and cook, stirring occasionally, until softened and translucent, about 5ā6 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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