Peanut Free Apple & Sage Zucchini Soup

Total time50 min

Prep time15 min

Cook time30 min

4.6

(22)

This velvety blended soup is the kind of bowl that surprises you — earthy zucchini and tart Granny Smith apples come together in a way that feels both unexpected and completely right. Warm spices like turmeric and Ceylon cinnamon layer in gentle heat and depth, while fresh sage adds an herby, almost woodsy note that makes the whole thing feel a little fancy without any extra effort. A splash of apple cider vinegar brightens everything right before blending, keeping the flavors lively rather than flat. The base is built on coconut oil and bone broth, so it's naturally rich and satisfying without relying on dairy — though a drizzle of full-fat coconut milk at the end takes it somewhere truly luxurious. For anyone navigating nut allergies, this recipe is a genuinely safe and delicious option since every ingredient is straightforward and there's nothing to second-guess on the label. It blends up silky smooth with an immersion blender right in the pot, which means minimal cleanup and maximum reward. Serve it as a starter or a light meal on its own — either way, it's the kind of soup that disappears fast.

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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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