Black Pepper Free Apple & Sage Zucchini Soup
This silky blended soup is proof that warming, deeply flavored food doesn't need a single crack of black pepper to feel satisfying and complete. Granny Smith apples bring a gentle tartness that plays beautifully against tender zucchini, while Ceylon cinnamon, turmeric, and fresh ginger layer in warmth without any of the heat that makes so many savory soups off-limits. Fresh sage stirred in right at the end adds an herby, almost floral note that makes the whole bowl feel surprisingly sophisticated. A splash of apple cider vinegar brightens everything just before blending, giving the soup that little lift that keeps it from tasting flat. The coconut oil base and optional coconut milk drizzle make this naturally rich and creamy without any dairy, so it works for a wide range of tables. It blends up completely smooth, making it an elegant starter or a cozy weeknight meal that comes together in one pot with minimal fuss.
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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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