Turkey Free Apple & Sage Zucchini Soup
This silky blended soup is a genuinely surprising combination — sweet-tart Granny Smith apple, tender zucchini, and earthy sage come together in a bowl that feels both comforting and a little unexpected. Coconut oil, bone broth, and full-fat coconut milk keep the whole thing completely free of poultry, so there's no need to scrutinize labels or swap out a single thing. The warm spice backbone of turmeric, Ceylon cinnamon, and fresh ginger gives the soup a gentle depth without overwhelming the bright, fresh flavors of the produce. A splash of apple cider vinegar stirred in at the end sharpens everything beautifully and keeps the sweetness from going too far. The blending step transforms what looks like a humble pot of vegetables into something velvety and restaurant-worthy, especially with that swirl of coconut milk on top. 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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