Go Back
+ servings
zucchini and cabbage soup in a white bowl with someone stirring it with a spoon.
Print Recipe
5 from 6 votes

Zucchini and Cabbage Soup

This zucchini and cabbage soup is bursting with green vegetable goodness! A light but flavourful soup, it's a lovely lunch for summer or a starter for a main dinner meal in a smaller portion.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Lunch, Main Dish, Side Dish, Soup
Cuisine: American, British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 3 servings
Calories: 107kcal
Author: Claire

Ingredients

  • 1 tablespoon olive oil
  • 4 medium zucchini roughly cut into chunks
  • 2 cups savoy cabbage lightly packed, shredded
  • ½ celery stick diced
  • ½ white onion diced
  • 1 teaspoon turmeric powder
  • 1 cm fresh ginger grated or finely choped
  • 1 clove garlic finely chopped
  • ½ can coconut milk
  • 2.5 cups vegetable stock
  • pinch salt
  • parsley sprigs to garnish, optional

Instructions

  • Heat the oil in the pan, and add the chopped onion, celery, turmeric, garlic and ginger. Cook for 4-5 minutes on a low heat, stirring occasionally, until the onion is cooked through.
  • Add the chopped zucchini and cabbage and stir through. Cook for a further five minutes.
  • Add the vegetable stock and bring the mixture to the boil. Reduce the heat and add the coconut milk. Cook on a very low simmer for about 30 minutes.
  • Take the soup off the hob and blend with a immersion blender until smooth. If you prefer a thinner soup add some hot water.
  • Add the garnishes if using, and serve immediately. Enjoy!

Notes

  • I've used both savoy cabbage and asian cabbage in this recipe and both work well.
  • Shred the cabbage into fairly small pieces to allow it to cook more easily.
  • Adjust the amount of garlic to preference.
  • If you don't have an immersion blender you can transfer batches to a food processor to blend.
  • Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
 
Swiss Interest Group Histamine Intolerance
All ingredients in this zucchini and cabbage soup rate as a '0' on the SIGHI scale for histamine with the exception of:
  • garlic and ginger, which score 1.
  • savoy cabbage, which scores 1 with a ? as a liberator. You can swap for green cabbage, which scores 0.
  • vegetable stock is not rated on the SIGHI list. Making your own from low histamine vegetables and herbs is a good option if branded products don't work well for you.

Nutrition

Calories: 107kcal | Carbohydrates: 14g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 829mg | Potassium: 410mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1998IU | Vitamin C: 50mg | Calcium: 61mg | Iron: 1mg