Creamy Zucchini and Sage Soup

creamy-zucchini-sage-soup-recipe Yuki Segiura


  • 1 tablespoon coconut oil
  • 3 ribs celery, finely chopped
  • 2 medium zucchini
  • 10-12 radishes
  • 3/4 cup coconut milk, plus 1 1/2 Tbsp. coconut milk
  • 1 teaspoon dried sage
  • 1 teaspoon cayenne pepper
  • Fresh sage leaves, finely sliced, for garnish, optional


1. Melt coconut oil in a large saucepan over medium heat. Add celery, zucchini, and radishes and fry for 5 minutes. Add broth and coconut milk; bring to a simmer over medium-high heat and cook, stirring occasionally, for 10 minutes. Add dried sage and cayenne and cook, stirring, for 3 minutes more. 

2. Let soup cool slightly; puree in a blender (then rewarm on stove), or serve it chunky. Garnish each bowl with finely sliced fresh sage leaves, if desired. 

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  • Yield: Serves 2

Nutritional Information

Calories per serving: 301
Fat per serving: 28g
Cholesterol per serving: 0mg
Fiber per serving: 3g
Protein per serving: 5g
Carbohydrate per serving: 13g
Sodium per serving: 321mg
Iron per serving: 4mg
Calcium per serving: 82mg