Chicken Free Apple & Sage Zucchini Soup
This silky blended soup is one of those recipes that sounds unexpected but absolutely delivers — tart Granny Smith apples and tender zucchini come together in a way that feels both light and deeply satisfying. Coconut oil, fresh ginger, turmeric, and Ceylon cinnamon build a warm, fragrant base that makes the whole kitchen smell incredible while it simmers. The fresh sage stirred in at the end adds an earthy, herby note that ties everything together beautifully. A splash of apple cider vinegar brightens the whole pot right before blending, giving the finished soup a subtle tang that keeps it from feeling heavy. Because the broth here is bone broth rather than a poultry-based stock, it's a genuinely hearty, nourishing bowl that works for anyone avoiding chicken in all its forms — no label-reading required. A drizzle of full-fat coconut milk swirled on top makes it look as good as it tastes, and a few extra sage leaves scattered over the surface turn a weeknight dinner into something you'd actually want to photograph.
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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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