Citrus Free Apple & Sage Zucchini Soup

Total time50 min

Prep time15 min

Cook time30 min

4.6

(22)

This velvety blended soup is the kind of bowl that surprises you — earthy zucchini and sweet Granny Smith apple come together in a way that feels both unexpected and completely natural. Warm spices like turmeric, Ceylon cinnamon, and fresh ginger build a fragrant, golden base, while fresh sage adds an herby depth that makes the whole thing feel a little sophisticated. The apple cider vinegar stirred in at the end gives it just the right lift without relying on any citrus whatsoever, which makes this a genuinely satisfying option when lemon or orange juice would normally do that job. Bone broth keeps it rich and nourishing, and a drizzle of full-fat coconut milk at the end adds a creamy, slightly sweet finish that ties every flavor together beautifully. The technique is straightforward — sauté, simmer, blend — and the result is a silky, restaurant-worthy soup that comes together in a single pot. It's the kind of recipe you'll want to keep on rotation all through fall and winter.

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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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