Nutmeg Free 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. Coconut oil, fresh ginger, turmeric, and Ceylon cinnamon build a warm, aromatic base without leaning on the usual warming spice that so many similar soups rely on, making it a genuinely safe and satisfying choice for anyone avoiding nutmeg. Fresh sage stirred in right at the end adds an earthy, almost savory depth that keeps the whole thing from tipping too sweet. A splash of apple cider vinegar brightens everything up and gives the finished soup a clean, lively finish. The optional drizzle of full-fat coconut milk swirled on top makes it feel a little luxurious without much effort at all. It blends up beautifully smooth, and the color alone — that golden, glowing bowl — is enough to make you want to ladle it out immediately.
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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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