Rice Free Apple & Sage Zucchini Soup
This silky blended soup is one of those recipes that sounds unexpected but absolutely delivers — the natural sweetness of Granny Smith apples plays beautifully against earthy zucchini, while fresh sage and a whisper of Ceylon cinnamon give it a warmth that feels almost autumnal. Coconut oil, bone broth, and a finishing drizzle of full-fat coconut milk keep every component grain-free and wholesome without any compromise on richness or body. The apple cider vinegar stirred in at the end is a small but mighty touch, brightening the whole bowl and balancing the sweetness in a way that makes each spoonful feel alive. Turmeric and fresh ginger layer in gentle anti-inflammatory depth, so this soup is as nourishing as it is delicious. Blending everything smooth with an immersion blender means cleanup is minimal and the texture comes out luxuriously velvety. It's the kind of weeknight soup that looks and tastes like you spent far more effort than you actually did.
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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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