Almond Free Apple & Sage Zucchini Soup

Total time50 min

Prep time15 min

Cook time30 min

4.6

(22)

This soup is a genuinely surprising combination — earthy zucchini, tart Granny Smith apple, and fragrant fresh sage come together in a silky, golden-hued bowl that tastes far more complex than the ingredient list suggests. The warm backbone of turmeric, Ceylon cinnamon, and fresh ginger gives it a subtle, almost exotic depth without tipping into anything too bold or polarizing. Coconut oil and a finishing drizzle of full-fat coconut milk keep everything rich and velvety, so the texture is luxurious even without any cream or dairy. A splash of apple cider vinegar stirred in at the end brightens the whole pot and keeps the sweetness of the apple in perfect check. For anyone navigating tree nut restrictions, this recipe is naturally free of almonds and almond-derived ingredients — no swaps needed, no label-scanning required. The bone broth base adds a savory, satisfying quality that makes this feel like a proper meal rather than a light starter. Serve it with extra sage scattered on top for a little color and a lot of aroma.

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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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