BHA & BHT Free Apple & Sage Zucchini Soup
This silky blended soup is the kind of bowl that surprises you — subtly sweet from Granny Smith apple, earthy from fresh sage, and gently warming thanks to turmeric, Ceylon cinnamon, and a hint of ginger. The combination of zucchini and apple might sound unexpected, but once they simmer together in bone broth and get blended smooth, the result is deeply comforting and genuinely craveable. Avoiding BHA and BHT means steering clear of a lot of packaged soups and broths that sneak in synthetic preservatives, but every ingredient here is whole and straightforward — nothing processed, nothing hidden. Coconut oil stands in as the cooking fat, and a splash of apple cider vinegar at the end brightens the whole pot without any additive concerns. The optional drizzle of full-fat coconut milk adds a creamy, luxurious finish that makes it feel restaurant-worthy. It blends up beautifully with an immersion blender right in the pot, which means less cleanup and a faster path to dinner.
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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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