Honey Free Apple & Sage Zucchini Soup
This velvety blended soup is a genuinely surprising combination — earthy zucchini, tart Granny Smith apple, and fragrant fresh sage come together in a way that feels both grounding and a little unexpected. The warm spice backbone of turmeric, Ceylon cinnamon, and fresh ginger gives every bowl a gentle complexity without any sweetener needed, which makes it a natural fit for anyone avoiding honey or other added sugars. A splash of apple cider vinegar stirred in at the end brightens the whole pot and keeps the flavors lively rather than flat. Coconut oil and a finishing drizzle of full-fat coconut milk add richness that makes this feel indulgent even though every ingredient is completely straightforward. Many soups in this flavor territory lean on a touch of honey or maple to round out the tartness, but the apple does all that work here on its own. The result is a silky, beautifully colored soup that works just as well as a light lunch as it does alongside a heartier dinner.
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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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