Oats Free 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 fresh sage come together in a bowl that feels both nourishing and a little bit elegant. The warm spice backbone of turmeric, Ceylon cinnamon, and fresh ginger gives it real depth without overwhelming the delicate vegetable-fruit balance. A splash of apple cider vinegar stirred in at the end brightens everything up and keeps the flavors lively rather than flat. Because every ingredient here is naturally free of grains and oats, there's no need to scrutinize labels or worry about hidden thickeners — the blended zucchini and apple do all the work of creating that lush, velvety texture on their own. Bone broth adds a savory richness that makes this feel like a proper meal rather than a light starter. Finish with a swirl of full-fat coconut milk and a few torn sage leaves, and you've got something that looks genuinely beautiful in the bowl with almost no extra effort.

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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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