Artificial Flavors Free Apple & Sage Zucchini Soup
This silky blended soup is the kind of bowl that surprises you — subtly sweet from Granny Smith apples, earthy from fresh sage, and gently warming thanks to turmeric, Ceylon cinnamon, and a touch of ginger. Every ingredient here is a whole, recognizable food, which means you can skip the label-reading anxiety that comes with packaged soups and seasoning blends loaded with mystery "natural and artificial flavors." Coconut oil, bone broth, and a splash of apple cider vinegar do all the heavy lifting to build real, layered flavor without any shortcuts. The zucchini blends into an incredibly smooth, velvety base that carries the apple's brightness beautifully — it's one of those combinations that sounds unexpected but just works. A drizzle of full-fat coconut milk at the end adds a creamy richness that makes the whole thing feel a little luxurious. It comes together in a single pot, which makes cleanup easy and the whole process feel genuinely approachable on a weeknight.
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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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