Paraben Free Apple & Sage Zucchini Soup
This silky blended soup is the kind of bowl that surprises you — subtly sweet from Granny Smith apple, earthy from fresh sage, and gently warming thanks to turmeric, Ceylon cinnamon, and grated ginger. Coconut oil and full-fat coconut milk keep every element of this recipe free from synthetic preservatives and the chemical additives that sneak into so many packaged soups and broths. Bone broth and fresh vegetables do all the heavy lifting here, so the ingredient list stays clean and recognizable from start to finish. The apple cider vinegar stirred in at the end brightens the whole pot without any need for artificial flavor enhancers. Blending everything smooth gives it a velvety, restaurant-worthy texture that feels indulgent even though the process is genuinely straightforward. A drizzle of coconut milk swirled on top right before serving makes it look as good as it tastes.
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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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