Pescatarian Apple & Sage Zucchini Soup
This silky blended soup is one of those bowls that genuinely surprises you — the combination of tart Granny Smith apple, tender zucchini, and earthy sage creates something that feels both comforting and a little unexpected. Warm spices like turmeric and Ceylon cinnamon layer in a gentle heat and depth, while a splash of apple cider vinegar at the end brightens everything up beautifully. Coconut oil and full-fat coconut milk keep the whole thing rich and satisfying without any dairy, and the bone broth base adds a savory backbone that makes this feel like a proper meal rather than a light starter. For anyone eating pescatarian, soups like this can sometimes feel like an afterthought, but the bone broth here does the heavy lifting that a meat-based stock usually would. The blending step is where the magic really happens — everything comes together into a velvety, restaurant-worthy texture that's hard to believe came from such a simple ingredient list. A drizzle of coconut milk swirled on top and a few fresh sage leaves make 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
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base. - 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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