Carrageenan Free Apple & Sage Zucchini Soup
This 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 comforting and a little unexpected. The warm spices, turmeric and Ceylon cinnamon, give it a golden hue and a gentle depth that makes it taste far more complex than the ingredient list suggests. Coconut oil and bone broth form the savory backbone, while a splash of apple cider vinegar at the end brightens everything and keeps the flavors lively. For anyone navigating thickeners and stabilizers hidden in store-bought soups and broths, this recipe is a breath of fresh air — every ingredient is whole and straightforward, with no processed additives in sight. The optional drizzle of full-fat coconut milk adds a creamy, silky finish without relying on any dairy or emulsifier-heavy alternatives that can be tricky to vet. It purées into a beautifully smooth texture entirely on its own, thanks to the natural starch from the apple and zucchini breaking down during the simmer. Fresh sage scattered over the top right before serving makes it look 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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