Xanthan Gum Free 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 earthy zucchini, warm turmeric, and fragrant Ceylon cinnamon. Fresh sage stirred in right off the heat gives the whole pot an herby, almost autumnal depth that makes it feel far more complex than the ingredient list suggests. For anyone navigating thickener-free cooking, this one is a genuine win: the soup gets its lush, velvety texture entirely from blending the zucchini and apple together, no additives needed. A splash of apple cider vinegar brightens everything at the end, and a drizzle of full-fat coconut milk on top makes it look as good as it tastes. The base is built on bone broth and coconut oil, so the whole bowl is deeply nourishing and satisfying without relying on anything processed or stabilized. It comes together in a single pot, which means cleanup is minimal and the whole kitchen smells incredible while it simmers.
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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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