Soy Free Apple & Sage Zucchini Soup
This silky blended soup is the kind of bowl that surprises you — earthy zucchini and tart Granny Smith apples come together in a way that feels both unexpected and completely right. Warm spices like turmeric and Ceylon cinnamon build a fragrant, golden base, while fresh sage and a splash of apple cider vinegar add brightness that keeps every spoonful lively. Coconut oil and bone broth do all the heavy lifting here, which means the whole thing comes together without a drop of soy in sight — no label-scanning required. For anyone navigating soy sensitivities, soups can be a minefield of hidden additives, but this one is built entirely from whole, recognizable ingredients. The finish is a gentle drizzle of full-fat coconut milk that adds just enough richness to make it feel like something you'd order at a cozy café. It blends up impossibly smooth and looks stunning in the bowl with a few scattered sage leaves on top. Comforting enough for a chilly weeknight, but interesting enough to serve to guests.
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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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