Eosinophilic Esophagitis Friendly Apple & Sage Sunchoke Soup
Total time1 hr
Prep time20 min
Cook time40 min
4.9(25)
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Learn more →Ingredients
4 servings
For the soup
- 2 tbsp olive oil
- 1 large leek, white and light-green parts only, halved lengthwise and thinly sliced
- 3 cloves garlic, minced
- 1 lb jerusalem artichokes (sunchokes), scrubbed and cut into 1-inch pieces
- 1 large granny smith apple, peeled, cored, and roughly chopped
- 8 fresh sage leaves
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- 4 cups bone broth
- 1 tsp apple cider vinegar
- 1 tsp salt, plus more to taste
For serving
- ¼ cup coconut cream, for drizzling (optional)
- 4 fresh sage leaves, for garnish (optional)
Instructions
- 1
Heat the olive 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 5–6 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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