Mustard Free Apple & Sage Zucchini Soup
This silky blended soup is one of those bowls that feels both nourishing and a little unexpected — tart Granny Smith apples and tender zucchini come together in a way that's genuinely surprising and completely delicious. The warm spices do a lot of heavy lifting here: turmeric and Ceylon cinnamon add depth without heat, while fresh sage brings an earthy, almost autumnal note that ties everything together. A splash of apple cider vinegar at the end brightens the whole pot and keeps the flavors from feeling flat. Mustard has a sneaky way of showing up in packaged soups and broths, but every ingredient in this recipe is straightforward and easy to verify, so you can cook with total confidence. The bone broth base makes it genuinely satisfying rather than just a light starter, and a drizzle of full-fat coconut milk swirled on top adds a creamy richness that looks as good as it tastes. It blends up beautifully smooth with an immersion blender right in the pot, which means minimal cleanup and maximum reward.
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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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