Lactose Free Apple & Sage Zucchini Soup
This silky blended soup is one of those recipes that feels far more sophisticated than the effort it requires. Granny Smith apples bring a bright tartness that plays beautifully against the mild zucchini, while fresh sage and a warm trio of turmeric, ginger, and Ceylon cinnamon give every spoonful real depth. Coconut oil and bone broth do all the heavy lifting here, so the soup is naturally rich and satisfying without a drop of dairy in sight — no swaps, no substitutions needed. The apple cider vinegar stirred in at the end is a small but brilliant move that lifts the whole bowl and keeps the flavors from feeling flat. A finishing drizzle of full-fat coconut milk adds a creamy, luxurious swirl that makes it look like something you'd order at a restaurant. Whether you're navigating a lactose intolerance or simply want a clean, nourishing bowl of something warming, this soup delivers without compromise.
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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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