Pecan Free Apple & Sage Zucchini Soup
This silky blended soup is the kind of bowl that makes you stop and wonder why you don't cook with zucchini and apple together more often. The Granny Smith brings a bright, tart edge that plays beautifully against the earthy warmth of turmeric, Ceylon cinnamon, and fresh ginger, while the sage adds an herby depth that feels genuinely sophisticated. Coconut oil and full-fat coconut milk keep the whole thing dairy-free and rich without any heaviness, and the bone broth base gives it a savory backbone that makes this feel like a real meal rather than a light starter. A splash of apple cider vinegar stirred in at the end lifts every other flavor and keeps the soup from tasting flat. Every single ingredient here is naturally free of tree nuts, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking. The optional coconut milk drizzle and a few scattered fresh sage leaves on top make it look like something you'd order at a farm-to-table restaurant, but it comes together in one pot on your stovetop.
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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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