AIP Friendly Apple, Sage & Fennel Soup
This silky, blended soup is the kind of bowl that feels like genuine self-care — warming, deeply savory, and just a little bit sweet from two tart Granny Smith apples and slow-softened fennel. Fresh sage leaves simmer right into the broth, lending an earthy, herbal depth that plays beautifully against the brightness of apple cider vinegar stirred in at the end. Turmeric, Ceylon cinnamon, and fresh ginger round out the spice profile without any of the nightshades or seed-based seasonings that make so many soups off-limits during an elimination phase. The base is bone broth — homemade or a compliant store-bought brand — which keeps the whole thing nourishing and protocol-friendly from the first ingredient to the last. Everything gets puréed until completely smooth, so you get a restaurant-worthy texture with nothing more than a pot and an immersion blender. A scatter of torn fennel fronds and a drizzle of olive oil on top make it look as good as it tastes. This one serves four and is the kind of recipe you'll want on rotation all season long.
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 →Ingredients
4 servings
- 2 tbsp olive oil
- 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
- 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!