Cashew Free Apple & Sage Zucchini Soup
This silky blended soup is the kind of bowl that surprises you — earthy zucchini and tart Granny Smith apples come together in a way that feels both unexpected and completely natural. Warm spices like turmeric and Ceylon cinnamon layer in gentle heat and depth, while fresh sage adds an herby, almost autumnal note that makes the whole thing feel a little special. A splash of apple cider vinegar at the end brightens everything up and keeps the flavors lively rather than flat. The base is built on coconut oil and bone broth, so it's naturally rich and satisfying without relying on any nut-based creamers or thickeners — no swapping required. That optional drizzle of full-fat coconut milk at the end adds a beautiful swirl and a touch of creaminess that takes the presentation from weeknight to dinner-party worthy. It blends up completely smooth with an immersion blender, which means minimal cleanup and maximum reward. Whether you're making it for a cozy lunch or a starter course, this one is going to earn a regular spot in your rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!