Whole 30 Apple & Sage Zucchini Soup
This silky blended soup is the kind of bowl that surprises you — the combination of tart Granny Smith apple, tender zucchini, and earthy fresh sage sounds unexpected, but it comes together into something genuinely crave-worthy. Warm spices like turmeric and Ceylon cinnamon give it a gentle depth without tipping into dessert territory, and the apple cider vinegar stirred in at the end brightens the whole thing beautifully. Every single ingredient here is compliant straight out of the gate — coconut oil, bone broth, and full-fat coconut milk mean there's no swapping or substituting required. The bone broth base adds richness and body, so the finished soup feels satisfying and nourishing rather than thin or watery. It's the kind of recipe that proves eating this way doesn't mean sacrificing comfort food vibes, especially when the weather turns. A drizzle of coconut milk swirled on top makes it look like something you'd order at a trendy café, but it comes together in one pot on your own stove.
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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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