Emulsifier Free Apple & Sage Zucchini Soup
This silky blended soup is a genuinely surprising combination — the tartness of Granny Smith apples plays beautifully against earthy zucchini, while fresh sage and a whisper of Ceylon cinnamon give it a warmth that feels almost autumnal. Coconut oil, bone broth, and full-fat coconut milk do all the heavy lifting here, meaning every ingredient is whole and straightforward with zero need for lecithin, polysorbates, or any of the stabilizers that sneak into so many store-bought soups and broths. The apple cider vinegar stirred in at the end brightens the whole pot without muddying the clean flavor profile. Turmeric and fresh ginger add a gentle anti-inflammatory backbone that makes this feel nourishing as well as delicious. Blending it smooth with an immersion blender gives you that luxurious, velvety texture — the kind that usually makes you wonder what thickeners were involved, except here it's just the natural starch from the apple and zucchini doing the work. A drizzle of coconut milk swirled on top right before serving makes it look like something from a restaurant, with almost no extra effort.
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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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