Low Sodium Apple, Sage & Fennel Soup

Total time55 min

Prep time15 min

Cook time40 min

About Fig

Fig 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 →

Ingredients

4 servings

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
See all
1 large yellow onion, roughly chopped
4 cloves garlic, smashed
2 medium fennel bulbs, cored and roughly chopped (fronds reserved for garnish)
2 medium tart apples (such as granny smith), peeled, cored, and roughly chopped
1 tsp fresh ginger, finely grated
½ tsp ground turmeric
¼ tsp ceylon cinnamon
4 cups bone broth (homemade or aip-compliant brand)
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.
8 fresh sage leaves
1 tbsp apple cider vinegar

For serving

fennel fronds, roughly torn (optional)
1–2 tsp olive oil, for drizzling (optional)

Instructions

1
Heat 2 tbsp 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 6–7 minutes.
2
Add the garlic, ginger, turmeric, and Ceylon cinnamon and cook, stirring constantly, until fragrant, about 1 minute.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!