Mediterranean Diet Friendly Apple & Sage Zucchini Soup
This silky blended soup is the kind of bowl that surprises you — sweet-tart Granny Smith apple and tender zucchini come together in a way that feels both unexpected and completely natural. Warm spices like turmeric and Ceylon cinnamon give it a gentle depth, while fresh sage and a splash of apple cider vinegar keep everything bright and balanced. The base of bone broth adds richness and body without weighing the soup down, making it feel nourishing rather than heavy. It fits beautifully within a Mediterranean-style approach to eating, leaning on whole vegetables, anti-inflammatory spices, and real, minimally processed ingredients throughout. A drizzle of coconut milk swirled in at the end adds a subtle creaminess that makes the whole thing feel a little luxurious. This is the kind of recipe that works just as well for a quiet weeknight dinner as it does when you want to impress someone without spending hours in the kitchen.
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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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