Sesame Free Apple & Sage Zucchini Soup
This silky blended soup is the kind of bowl that makes you stop and wonder why you don't cook with zucchini and apple together more often. The Granny Smith brings a gentle tartness that plays beautifully against the earthy warmth of turmeric, Ceylon cinnamon, and fresh ginger, while the sage adds an herby depth that feels genuinely sophisticated. Coconut oil and full-fat coconut milk keep everything rich and dairy-free, and bone broth gives the base a savory backbone that makes this feel like a proper meal rather than a light starter. A splash of apple cider vinegar stirred in at the end brightens the whole thing and keeps the flavors from feeling flat. For anyone navigating sesame allergies or sensitivities, this recipe is naturally free of tahini, sesame oil, and any of the other sesame-derived ingredients that sneak into so many blended soups and store-bought broths. Every ingredient here is straightforward and easy to source without label anxiety. Finish it with a swirl of coconut milk and a few fresh sage leaves, and it looks as good as it tastes.
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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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