Seeds 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, warm turmeric, and fragrant Ceylon cinnamon. Fresh sage stirred in right off the heat adds an herby depth that makes the whole bowl feel sophisticated without any fuss. A splash of apple cider vinegar at the end brightens everything up and keeps the flavors lively rather than flat. For anyone navigating a seeds-free lifestyle, this one is genuinely easy to trust — every ingredient is straightforward, and there are no hidden seed oils or seed-derived thickeners lurking in the base. Coconut oil and rich bone broth do all the heavy lifting, giving the soup a luxurious body once it's blended smooth. A drizzle of full-fat coconut milk swirled on top makes it look like something you'd order at a cozy café, but it comes together in a single pot on your stovetop. It's the kind of warming, nourishing bowl you'll want on rotation all through fall and winter.
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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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