Gut Friendly Apple & Sage Zucchini Soup
This silky blended soup is the kind of bowl that feels genuinely restorative — earthy, lightly sweet, and warming in all the right ways. Granny Smith apple brings a gentle tartness that plays beautifully against tender zucchini, while fresh sage stirred in at the end keeps the herbal note bright rather than bitter. Coconut oil, bone broth, and full-fat coconut milk form a nourishing base that skips the common gut irritants found in many creamy soups, making this one easy to enjoy without second-guessing the ingredient list. The turmeric and Ceylon cinnamon add depth and a subtle anti-inflammatory warmth, and the splash of apple cider vinegar right before blending lifts the whole thing with a quiet tang. Everything gets pureed until completely smooth, so the texture is luxurious and easy on digestion. A drizzle of coconut milk swirled over the top makes it feel a little special, whether you're serving it for a weeknight dinner or meal-prepping a few portions for the week ahead.
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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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