Capsaicin Free Apple & Sage Zucchini Soup
This silky blended soup is a genuinely surprising combination — sweet-tart Granny Smith apple, tender zucchini, and earthy sage come together in a bowl that feels both nourishing and a little unexpected. The warmth here comes entirely from aromatic depth: turmeric, Ceylon cinnamon, fresh ginger, and garlic build a fragrant base without a single hot pepper or spicy ingredient in sight, making it a natural fit for anyone who needs to avoid capsaicin. A splash of apple cider vinegar stirred in at the end brightens everything up, while a drizzle of full-fat coconut milk at serving adds a creamy, lush finish. Bone broth gives the whole thing a savory backbone that keeps it from tipping too sweet, even with the apple doing its thing. The technique is straightforward — sauté, simmer, blend — and the result is a smooth, velvety soup that looks elegant enough for company but comes together in a single pot. Fresh sage scattered on top right before serving adds a little herbal pop that makes each bowl feel intentional and complete.
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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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