Pregnancy Friendly Apple & Sage Zucchini Soup
This silky blended soup is the kind of bowl that feels genuinely nourishing from the first spoonful — earthy, lightly sweet, and fragrant with fresh sage and warm spice. Granny Smith apples bring a gentle tartness that plays beautifully against tender zucchini, while Ceylon cinnamon and turmeric add depth without overwhelming the palate. Bone broth forms the base, lending a richness that makes this feel far more substantial than a simple vegetable soup. The apple cider vinegar stirred in at the end brightens everything up and keeps the flavors from falling flat. During pregnancy, it can be tricky to find recipes that feel both comforting and thoughtfully put together — this one checks both boxes without relying on anything that needs to be avoided or swapped out. A drizzle of full-fat coconut milk swirled on top makes it look as good as it tastes, and the whole thing 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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