Eosinophilic Esophagitis Friendly Ginger-Turmeric Fennel Soup
Total time55 min
Prep time15 min
Cook time40 min
4.9(14)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 large fennel bulb (about 1 lb), cored and thinly sliced, fronds reserved
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 1 ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 1 lb sweet potato (about 1 large), peeled and cut into 1-inch cubes
- 4 cups bone broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp apple cider vinegar
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh fennel fronds, roughly chopped (optional)
- 1 tbsp 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 sliced fennel and onion and cook, stirring occasionally, until softened and the fennel is translucent at the edges, about 8–10 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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