Chestnut Free Apple & Sage Zucchini Soup
This silky blended soup is the kind of bowl that makes you stop and wonder why you don't cook like this every single day. Granny Smith apples bring a bright, tart backbone that plays beautifully against the earthy zucchini, while Ceylon cinnamon and fresh ginger add just enough warmth to make every spoonful feel intentional. A splash of apple cider vinegar stirred in at the end lifts the whole thing, keeping it from tasting heavy despite how rich and velvety the texture gets. The ingredient list is completely straightforward — coconut oil, bone broth, fresh vegetables, and a handful of pantry spices — so there's no need to scrutinize labels or worry about hidden additives sneaking in. For anyone navigating a tree nut restriction, this recipe is naturally in the clear without any substitutions required. A drizzle of full-fat coconut milk swirled on top right before serving makes it look like something from a restaurant, but the whole process is genuinely weeknight-friendly.
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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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