Wheat Free Apple & Sage Zucchini Soup

Total time50 min

Prep time15 min

Cook time30 min

4.6

(22)

This silky blended soup is the kind of bowl that surprises you — earthy, lightly sweet, and fragrant with warm spice in a way that feels both comforting and a little unexpected. Granny Smith apples bring a gentle tartness that plays beautifully against the mellow zucchini, while turmeric and Ceylon cinnamon give the whole thing a golden warmth without tipping into dessert territory. Fresh sage stirred in right at the end adds an herby depth that ties every element together. Coconut oil and bone broth form the backbone here, meaning there's no flour, no thickener, and nothing grain-based needed to get that luxuriously smooth, velvety texture — the blended vegetables do all the work. A splash of apple cider vinegar brightens the finish and keeps the flavors from feeling flat. If you want to dress it up, a swirl of full-fat coconut milk on top makes it look like something you'd order at a nice café. It's a genuinely satisfying meal that proves you don't need any wheat-based ingredients to get a deeply flavorful, restaurant-worthy soup.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!