Eggless Apple, Sage & Fennel Soup
Total time55 min
Prep time15 min
Cook time40 min
4.6(4)
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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.
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