Fish Free Apple & Sage Zucchini Soup
This silky blended soup is the kind of bowl that surprises you — subtly sweet from Granny Smith apples, earthy from fresh sage, and gently warming thanks to turmeric, Ceylon cinnamon, and fresh ginger. The zucchini melts into the broth during simmering, creating a velvety base that blends up beautifully smooth without any cream or dairy. Bone broth gives it a rich, savory backbone, and a splash of apple cider vinegar at the end brightens everything up in the best way. For anyone navigating fish-free cooking, this recipe is completely straightforward — every ingredient is plant or land-animal based, so there's no need to scrutinize labels for hidden seafood derivatives or fish-based stocks. A drizzle of full-fat coconut milk swirled on top adds a creamy, slightly tropical finish that plays perfectly against the tart apple and herby sage. It's an elegant but genuinely easy weeknight soup that feels far more complex than the ingredient list suggests.
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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
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base. - 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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