Beef Free Apple & Sage Zucchini Soup
This silky blended soup is the kind of bowl that surprises you — sweet-tart Granny Smith apple and tender zucchini come together in a way that feels both unexpected and completely natural. Warm spices like turmeric and Ceylon cinnamon give it a gentle depth, while fresh sage and a splash of apple cider vinegar keep everything bright and balanced. The base is built on bone broth, which means the richness here comes from real, nourishing ingredients rather than anything that would raise a red flag for those avoiding beef. Coconut oil stands in beautifully as the cooking fat, and an optional drizzle of full-fat coconut milk at the end adds a creamy, luscious finish. The whole thing blends down to a completely smooth, velvety texture that feels far more elegant than the short ingredient list would suggest. It's the kind of weeknight soup that looks impressive in a bowl but asks very little of you at the 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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