Breastfeeding Friendly Apple & Sage Zucchini Soup
This silky blended soup is the kind of bowl that feels genuinely nourishing — warm, lightly sweet from Granny Smith apple, and earthy from fresh sage, with a subtle brightness that comes from a splash of apple cider vinegar stirred in at the end. The base builds flavor in layers, starting with sautéed onion, garlic, and ginger before turmeric and Ceylon cinnamon join the pot, filling your kitchen with an aroma that's cozy without being heavy. Bone broth adds a rich, collagen-forward depth that makes this more than just a vegetable soup, and it blends down into something remarkably smooth and satisfying. For anyone navigating the nutritional demands of breastfeeding, this recipe leans on whole, recognizable ingredients — nothing processed, no hidden additives to second-guess. Coconut oil and an optional swirl of full-fat coconut milk bring in healthy fats that support both energy and satiety during a season when your body genuinely needs more of both. The zucchini and apple cook down quickly, so the whole pot comes together with minimal effort even on days when you're running low on bandwidth. Finish it with a few torn sage leaves and that coconut milk drizzle, and it looks as good as it tastes.
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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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