Low Iodine Apple & Sage Zucchini Soup

Total time50 min

Prep time15 min

Cook time30 min

4.6

(22)

This silky blended soup is a genuinely surprising combination — sweet-tart Granny Smith apple, tender zucchini, and earthy sage come together in a bowl that feels both comforting and a little unexpected. The warm spice backbone of turmeric, Ceylon cinnamon, and fresh ginger gives it real depth without relying on any of the processed seasonings or additives that can make low-iodine eating feel restrictive. Every ingredient here is straightforward and easy to verify, which takes a lot of the guesswork out of meal planning when you're watching iodine carefully. Coconut oil stands in beautifully as the cooking fat, and the optional drizzle of full-fat coconut milk at the end adds a creamy richness that makes the whole thing feel indulgent. A splash of apple cider vinegar stirred in just before blending brightens everything up and keeps the flavors from feeling flat. The result is a smooth, velvety purée that works as a light lunch or an elegant starter — and it comes together in a single pot, which is always a win.

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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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