Pork Free Apple & Sage Zucchini Soup
This silky blended soup is one of those recipes that sounds unexpected but absolutely delivers — tart Granny Smith apple and tender zucchini come together in a way that feels both light and deeply satisfying. Coconut oil, fresh ginger, turmeric, and Ceylon cinnamon build a warm, aromatic base that makes the whole pot smell incredible while it simmers. The fresh sage stirred in at the end adds an earthy, herby note that ties everything together beautifully. A splash of apple cider vinegar brightens the whole bowl right before blending, keeping the flavors lively rather than flat. Because every ingredient here is straightforwardly plant- and poultry-based, there's nothing to second-guess — the bone broth and coconut milk are the only animal-derived components, and both are naturally free of any pork-derived additives. Finished with a lazy drizzle of full-fat coconut milk and a few extra sage leaves, it looks elegant enough to serve to guests but comes together in a single pot with minimal fuss.
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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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