Legume Free Apple & Sage Zucchini Soup

Total time50 min

Prep time15 min

Cook time30 min

4.6

(22)

This silky blended soup is the kind of thing that makes you rethink what a bowl of vegetables can do. Granny Smith apples bring a bright, tart edge that plays beautifully against the earthiness of zucchini, while Ceylon cinnamon and turmeric add warmth without tipping the whole thing into dessert territory. Fresh sage stirred in right at the end keeps its herbal punch intact, and a splash of apple cider vinegar lifts every other flavor in the pot. Coconut oil and bone broth form the backbone here, so the whole recipe is naturally free of beans, lentils, and peas — no swaps or workarounds needed. For anyone navigating a legume-free approach, soups can be a minefield of hidden chickpeas or lentil-based thickeners, but this one gets its body purely from blended zucchini and apple. The optional drizzle of full-fat coconut milk swirled over the top makes it look like something from a restaurant menu with almost zero extra effort. It's cozy, clean, and genuinely delicious whether you're eating this way by necessity or just craving something a little different.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!