Artificial Food Coloring Free Apple & Sage Zucchini Soup
This silky blended soup is the kind of bowl that makes you slow down and actually enjoy a weeknight dinner. Granny Smith apples bring a bright, tart sweetness that plays beautifully against earthy zucchini, while fresh sage and a splash of apple cider vinegar keep every spoonful lively and complex. A warm backbone of turmeric, Ceylon cinnamon, and fresh ginger gives the soup gorgeous depth and a golden hue — no dyes, no shortcuts, just real spices doing real work. Every single ingredient here is naturally free of synthetic colorants, which means you can skip the label-squinting that comes with so many packaged soups and broths. The coconut oil and optional coconut milk drizzle add a subtle richness that makes the texture feel almost luxurious without weighing things down. It blends up completely smooth, so it's just as impressive served to guests as it is ladled into a mug on a quiet afternoon.
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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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