Low Sugar Apple & Sage Zucchini Soup
This silky blended soup is one of those recipes that feels far more indulgent than it actually is — warm, aromatic, and just a little unexpected in the best way. Granny Smith apples bring a gentle tartness that plays beautifully against earthy zucchini, while Ceylon cinnamon, turmeric, and fresh ginger layer in a subtle warmth that makes every spoonful feel intentional. Coconut oil and bone broth form the backbone of the whole thing, keeping it rich and satisfying without a drop of added sweetener. Fresh sage stirred in right at the end adds a herby brightness that ties the whole bowl together, and a splash of apple cider vinegar lifts the flavors just before blending. The natural sweetness here comes entirely from the apples and vegetables themselves, so you can feel genuinely good about what you're eating. A drizzle of full-fat coconut milk over the top makes it look like something you'd order at a nice café, but it comes together in a single pot on your own stove.
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 2 medium zucchini (about 1 lb total), roughly chopped
- 2 medium granny smith apples, peeled, cored, and roughly chopped
- 3 cups bone broth
- ½ tsp salt, plus more to taste
- 2 tbsp fresh sage leaves, thinly sliced, plus more for garnish
- 1 tbsp apple cider vinegar
For serving
- ¼ cup full-fat coconut milk, for drizzling (optional)
Instructions
- 1
Melt the coconut 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 5–6 minutes.
- 2
Add the garlic, ginger, turmeric, and Ceylon cinnamon and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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