High Fructose Corn Syrup Free Apple & Sage Zucchini Soup
This silky blended soup is the kind of bowl that surprises you — subtly sweet from Granny Smith apples, earthy from fresh sage, and gently warming thanks to turmeric, Ceylon cinnamon, and a hit of fresh ginger. The combination of zucchini and apple might sound unexpected, but once they simmer together in bone broth and get blended smooth, the result is a velvety, deeply savory soup with just enough brightness to keep every spoonful interesting. A splash of apple cider vinegar stirred in at the end pulls the whole thing together beautifully. Every ingredient here is whole and straightforward, so you never have to squint at a label wondering whether a sweetener has snuck in — no packaged broths with mystery additives, no processed shortcuts. Coconut oil and full-fat coconut milk keep the richness completely clean. It's the kind of recipe that proves comfort food doesn't need anything artificial to taste indulgent.
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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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