Yeast Free Apple & Sage Zucchini Soup
This silky blended soup is a genuinely surprising combination — sweet-tart Granny Smith apple, tender zucchini, and earthy fresh sage come together in a bowl that feels both comforting and a little unexpected. The warm spice backbone of turmeric, Ceylon cinnamon, and fresh ginger gives it real depth without any heat, and a splash of apple cider vinegar at the end brightens everything beautifully. Coconut oil and bone broth keep the base rich and satisfying, while a drizzle of full-fat coconut milk on top adds a creamy finish that makes it feel genuinely special. For anyone navigating a yeast-free approach, soups can be a minefield of hidden yeast extracts and fermented flavor boosters lurking in store-bought broths and seasoning blends — this recipe sidesteps all of that with clean, whole-food ingredients you can trust. The apple cider vinegar adds that tangy lift without introducing anything problematic, and every other ingredient is straightforward and easy to verify. Blending it smooth with an immersion blender takes almost no effort and gives you a restaurant-worthy texture right at home. It's the kind of nourishing weeknight soup that tastes like it took far more planning than it actually did.
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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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