Citric Acid Free Apple & Sage Zucchini Soup
This velvety 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 of turmeric and Ceylon cinnamon give it a golden depth without any heat, while the bone broth adds a savory backbone that keeps things grounded. For anyone navigating a citric acid sensitivity, soups like this can be tricky since many store-bought broths and canned ingredients sneak in additives or preservatives — here, every ingredient is straightforward and easy to vet. The apple cider vinegar adds just enough brightness to lift the whole bowl without relying on citrus, and the fresh sage stirred in at the end brings an herby, almost floral note that makes it feel really special. A drizzle of full-fat coconut milk swirled on top gives it a creamy, restaurant-worthy finish. It's the kind of soup that looks impressive but comes together in a single pot with minimal fuss.
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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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