Red Meat Allergy Friendly Apple & Sage Leek Soup
Total time50 min
Prep time15 min
Cook time35 min
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 3 large leeks (white and light-green parts only), halved lengthwise and thinly sliced
- 3 cloves garlic, minced
- ½ tsp fine sea salt, plus more to taste
- 2 medium granny smith apples, peeled, cored, and roughly chopped
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- 4 cups bone broth
- 2 tbsp fresh sage leaves, thinly sliced, plus a few whole leaves for garnish
- ½ cup full-fat coconut milk
- 1 tsp apple cider vinegar
For serving
- 1 tsp coconut oil, for frying sage (optional)
- whole fresh sage leaves, for garnish (optional)
Instructions
- 1
Melt 2 tbsp coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the sliced leeks and ½ tsp salt, stirring to coat, and cook until softened and wilted, about 8–10 minutes.
- 2
Add the garlic and ginger and cook, stirring frequently, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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