Anti Inflammatory Apple & Sage Zucchini Soup
This silky blended soup is the kind of bowl that feels like it's actually doing something good for you — because it genuinely is. Turmeric and fresh ginger are the backbone of the flavor here, bringing warmth and a subtle earthiness that pairs beautifully with the brightness of Granny Smith apple and the herbal depth of fresh sage. Coconut oil and bone broth keep everything rich and nourishing without relying on dairy, and a splash of apple cider vinegar at the end lifts the whole pot with just the right amount of tang. Ceylon cinnamon — the gentler, more nuanced variety — rounds out the spice blend without overpowering the vegetables. The blending step transforms a humble mix of zucchini and apple into something velvety and restaurant-worthy, and a drizzle of full-fat coconut milk on top makes it look as good as it tastes. It's the kind of recipe that works equally well as a light weeknight dinner or a make-ahead lunch you'll actually look forward to reheating.
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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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