Dairy Free Apple & Sage Zucchini Soup
This silky blended soup is one of those recipes that sounds unexpected but tastes completely inevitable — the mild sweetness of Granny Smith apple, the earthiness of zucchini, and the herbal punch of fresh sage come together in a bowl that feels both nourishing and a little bit special. Coconut oil forms the base, and a warm trio of turmeric, Ceylon cinnamon, and fresh ginger gives the whole thing a gentle, aromatic depth without any heat. A splash of apple cider vinegar stirred in at the end brightens everything up and keeps the flavors from feeling flat or heavy. Because every ingredient here is naturally free of dairy, there's no swapping or substituting required — it's built this way from the ground up. The optional drizzle of full-fat coconut milk adds a creamy, luxurious finish that makes it look as good as it tastes. Whether you're feeding a crowd or just yourself on a quiet weeknight, this is the kind of soup that makes you feel like you really have your life together.
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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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