Paleo Apple & Sage Zucchini Soup
This silky blended soup is the kind of bowl that surprises you — the Granny Smith apples bring a gentle tartness that plays beautifully against the earthy warmth of turmeric, Ceylon cinnamon, and fresh sage. Coconut oil and bone broth do all the heavy lifting here, giving the base a richness that feels indulgent without straying from whole, unprocessed ingredients. The apple cider vinegar stirred in at the end is a small but smart move that brightens every spoonful and keeps the flavors from feeling flat. Blending everything together creates a velvety texture that's genuinely restaurant-worthy, and a drizzle of full-fat coconut milk over the top makes it look as good as it tastes. Soups can be tricky territory when you're avoiding grains, legumes, and dairy, but this one is built entirely around vegetables, fruit, and clean fats — no workarounds needed. It's the kind of recipe that works just as well for a quiet weeknight dinner as it does for impressing guests who have no idea how nourishing it actually is.
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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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