Hazelnut Free Apple & Sage Zucchini Soup
This silky 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, warm turmeric, and fragrant Ceylon cinnamon. A finishing splash of apple cider vinegar brightens everything up, while fresh sage adds an herby, almost autumnal depth that makes the whole bowl feel special. The base is built on coconut oil and bone broth, so every component is straightforward and easy to verify — no hidden nut-based oils or ambiguous pantry additions to second-guess. For anyone navigating tree nut concerns, soups can sometimes be a minefield thanks to hazelnut oils or nut-based cream swaps, but this one leans on full-fat coconut milk for that luxurious drizzle instead. The process is simple: sauté, simmer, blend, and serve — and the result is a velvety, restaurant-worthy bowl you can pull off on a weeknight. Garnish with a few extra sage leaves for a little visual flair, and don't skip that coconut milk swirl if you want something truly gorgeous.
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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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