Seed Oil Free Apple & Sage Zucchini Soup
This silky blended soup is the kind of bowl that surprises you — sweet-tart Granny Smith apple and tender zucchini come together in a way that feels both unexpected and completely right. Warm spices like turmeric and Ceylon cinnamon give it a gentle depth, while fresh sage and a splash of apple cider vinegar keep things bright and savory rather than sweet. Coconut oil stands in as the cooking fat from start to finish, so there's no canola, sunflower, or soybean oil anywhere near the pot — just a clean, stable fat that lets every ingredient shine. Bone broth adds body and richness without any dairy, and a drizzle of full-fat coconut milk at the end makes the whole thing feel genuinely luxurious. The technique is straightforward: soften, simmer, and blend until completely smooth, which takes the humble zucchini from watery vegetable to velvety, restaurant-worthy texture. It's the kind of recipe that works equally well as a light weeknight dinner or an elegant starter when you have people over.
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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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