Celery Free Apple & Sage Zucchini Soup

Total time50 min

Prep time15 min

Cook time30 min

4.6

(22)

This silky blended soup is a genuinely surprising combination — sweet-tart Granny Smith apple, tender zucchini, and earthy sage come together in a way that feels both comforting and a little unexpected. The warm spices do a lot of heavy lifting here: turmeric and Ceylon cinnamon give the broth a golden, fragrant depth without overwhelming the fresh vegetable flavors. A splash of apple cider vinegar stirred in at the end brightens everything up and keeps the sweetness from the apple in check. Bone broth adds a savory backbone that makes this feel like a proper, satisfying meal rather than a light starter. Many soups lean on celery or celery seed for that savory base note, but this recipe builds its flavor entirely through aromatics like onion, garlic, and ginger — so there is nothing to swap out or work around. A drizzle of full-fat coconut milk swirled over the top at serving adds a creamy, slightly tropical finish that pairs beautifully with the crispy sage garnish. It is the kind of bowl that looks impressive but comes together with minimal effort and a single pot.

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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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