Macadamia Free Apple & Sage Zucchini Soup
This silky blended soup is the kind of bowl that makes you stop and wonder why you don't cook with zucchini and apple together more often. The tart Granny Smith apples mellow beautifully as they simmer alongside the zucchini, creating a naturally sweet, velvety base that feels both light and deeply satisfying. Warm spices like turmeric and Ceylon cinnamon layer in gentle heat and earthiness, while fresh sage stirred in at the end keeps everything bright and aromatic. A splash of apple cider vinegar right before blending lifts the whole pot and keeps the flavors from feeling flat. The ingredient list is refreshingly straightforward — coconut oil, bone broth, fresh produce, and pantry spices — so there's no need to scan labels or worry about hidden nut-based additives sneaking in. A drizzle of full-fat coconut milk swirled on top adds a creamy, restaurant-worthy finish that makes this feel a little special even on a weeknight. It's the kind of recipe you'll bookmark and come back to all autumn long.
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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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