Nitrate & Nitrite Free Apple & Sage Zucchini Soup
This silky blended soup is a genuinely surprising combination — tender zucchini and tart Granny Smith apples come together with warming turmeric, Ceylon cinnamon, and fresh ginger for a bowl that feels both nourishing and a little unexpected. The apple cider vinegar stirred in at the end brightens everything beautifully, and the optional swirl of full-fat coconut milk on top makes it look like something you'd order at a nice café. Every single ingredient here is whole and unprocessed, so there's no need to squint at labels hunting for hidden preservatives or cured-meat derivatives that often sneak into packaged soups and broths. Bone broth does the heavy lifting as the base, keeping it rich and satisfying without any additives. Fresh sage adds an herby, almost earthy depth that ties the sweet and savory elements together in a way that dried herbs simply can't replicate. It blends up completely smooth, making it an elegant starter or a light meal all on its own.
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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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