Vegetarian 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 tender zucchini, while fresh sage adds an earthy, aromatic depth that makes the whole bowl feel grounded and satisfying. A warm base of sautéed onion, garlic, ginger, turmeric, and Ceylon cinnamon builds layers of flavor before a single vegetable even hits the pot. The apple cider vinegar stirred in at the end is a quiet genius move, brightening everything and keeping the soup from tasting flat. Blended until completely smooth, it has that luxurious, velvety texture that feels far more involved than it actually is. A drizzle of full-fat coconut milk swirled on top adds richness and makes it look genuinely stunning in the bowl. It's the kind of weeknight soup that tastes like you spent all afternoon on it — and nobody needs to know you didn't.
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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
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base. - 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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