Eggless Apple & Sage Zucchini Soup
This silky blended soup is the kind of bowl that surprises you — earthy zucchini and tart Granny Smith apples come together in a way that feels both unexpected and completely right. Warm spices like turmeric and Ceylon cinnamon build a fragrant, golden base, while fresh sage and a splash of apple cider vinegar add brightness that keeps every spoonful lively. Coconut oil and bone broth do the heavy lifting here, creating a rich, velvety texture without a single egg in sight — no workarounds or substitutions needed. The whole thing comes together in one pot, simmered until tender and then blended smooth, so cleanup is minimal and the result looks genuinely impressive. A drizzle of full-fat coconut milk swirled on top adds a creamy finish that makes it feel restaurant-worthy. It's the kind of recipe that works just as well for a quiet weeknight dinner as it does when you want to serve something a little special to guests.
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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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