Gelatin 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 cozy and a little unexpected. The warm spices, turmeric and Ceylon cinnamon, give it a golden hue and a gentle depth that makes every spoonful feel intentional. A splash of apple cider vinegar stirred in at the end brightens everything up and keeps the flavors lively rather than flat. Bone broth forms the savory backbone here, and because it's used as a liquid base rather than a gelled or processed product, it keeps the whole bowl completely free of any thickeners or setting agents you'd want to avoid. The coconut oil and optional coconut milk drizzle keep things rich and satisfying without any dairy. Blending everything smooth means the texture is luxurious on its own, but those extra fresh sage leaves scattered on top add a little herbal pop that makes it feel finished and restaurant-worthy. It's the kind of soup that looks impressive but comes together in one 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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