Gluten Free Apple & Sage Zucchini Soup
This velvety blended soup is one of those recipes that sounds unexpected but absolutely delivers — the natural sweetness of Granny Smith apples plays beautifully against earthy zucchini, while fresh sage and a whisper of Ceylon cinnamon give every spoonful a warmth that feels almost autumnal. Coconut oil, bone broth, and a finishing drizzle of full-fat coconut milk keep the whole thing completely free of gluten-containing ingredients, with no swaps or substitutions required. That matters because creamy soups can be surprisingly tricky territory — thickeners, broths, and seasoning blends often sneak in hidden sources of gluten — but here every ingredient is straightforwardly clean. The turmeric and ginger layer in gentle anti-inflammatory depth, while apple cider vinegar brightens the whole bowl right before blending. Pureeing everything until silky smooth means you get a restaurant-worthy texture without any cream or flour doing the heavy lifting. It's the kind of nourishing, elegant lunch or starter that genuinely impresses people, and they'll never guess how simple the ingredient list really is.
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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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