Mushroom Free Apple & Sage Zucchini Soup
This silky blended soup is the kind of bowl that surprises you — sweet-tart Granny Smith apple and tender zucchini come together in a way that feels both unexpected and completely natural. Warm spices like turmeric and Ceylon cinnamon give it a gentle depth, while fresh sage and a splash of apple cider vinegar keep everything bright and balanced. Coconut oil and full-fat coconut milk make this entirely dairy-free, and the bone broth base adds a quiet richness that rounds out every spoonful. For anyone navigating a mushroom-free lifestyle, soups can be a minefield — so many broths and blended recipes sneak in mushroom powder or umami boosters that aren't always obvious on a label. Here, every ingredient is straightforward and easy to verify, so you can cook with confidence. A swirl of coconut milk on top makes it look like something you'd order at a café, but the whole thing comes together in one pot with minimal fuss.
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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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