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    Home » Recipes » Soups

    Published: Aug 24, 2019 · Modified: May 18, 2022 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · 4 Comments

    Zucchini and cabbage soup

    This zucchini and cabbage soup is so flavourful and very healthy with its focus on green vegetables. It's a flavourful lunch, even in the summer months, as it's such a light soup. Also works well as a vegan appetizer before a main meal!

    zucchini and cabbage soup in a white bowl with someone stirring it with a spoon.

    Green soups always feel so healthy, being packed with all their goodness. This zucchini soup (or courgette soup if you're in the UK!) combines our greens with coconut milk to make it super creamy, as well as a hint of spice and lots of herbs to really up the flavour. It's tasty and healthy too!

    If you love soups as much as I do, then perhaps you may also like to see some favourite recipes here on the site such as my asparagus broccoli soup and my broccoli cauliflower soup. Both brimming with greens too!

    Jump to:
    • Why this recipe is so good
    • Ingredients
    • Varieties of cabbage
    • Step by step instructions
    • Recipe tips and notes
    • Equipment needed
    • Freezing guidance
    • More soup recipes
    • Recipe

    Why this recipe is so good

    Super healthy. It's bursting with greens, herbs and a touch of spice and all their goodness.

    Versatile. Enjoy as an appetizer or a light lunch with breads or crackers.

    Easy to make. A super simple soup that doesn't require too many steps, and all are simple to do!

    Ingredients

    all the ingredients for zucchini cabbage soup.

    Just a few ingredients to make this recipe. Some pointers on a few of them:

    • Zucchini: the main ingredient of the soup. It has a light and fresh taste, and I think it makes this soup perfect for both summer and winter.
    • Cabbage: full of healthy nutrients and gets even more greens in! Both savoy cabbage and asian cabbage work well in this soup.
    • Onion and garlic: use white onion if you are low histamine, and the garlic is optional.
    • Turmeric: also with a lot of reputed health benefits, this gives a little hint of spice.
    • Ginger: use fresh if you can, as it will give a better flavour in my opinion!
    • Coconut milk: to balance out the spice, and to make it super creamy. You want the type in a can rather than pouring milk.

    Varieties of cabbage

    In terms of cabbage, there are lots of different varieties to choose from. I have used an asian cabbage from my local store, as well as savoy cabbage and both worked so well.

    For zucchini I sometimes use a mix of regular green ones and yellow round ones, as those are the ones growing away in my garden. You could use a mix, or just one type - it will be delicious either way!

    Step by step instructions

    An easy to make soup, with just a few steps.

    onion, garlic and turmeric in a pot with a wooden spoon.
    zucchini and savoy cabbage in a pot.

    Step 1

    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 (image 1). Add the chopped zucchini and cabbage and stir through. Cook for a further five minutes (image 2).

    zucchini and cabbage in vegetable broth in a pot.
    soup being blended with an immersion blender in a pot.

    Step 2

    Add the vegetable stock to the pot and bring the mixture to a boil. Reduce the heat and pour in the coconut milk. Cook on a very low simmer for about 30 minutes (image 3).

    Step 3

    Take the soup off of the hob and blend with an immersion blender until smooth (image 4). If you prefer a thinner soup add some hot water or extra stock.

    Recipe tips and notes

    • Dice the zucchini and shred the cabbage to small pieces. Don't worry about them being even in size as they will be blended.
    • Adjust the amount of garlic to taste preference. Feel free to add another clove (or two!).
    • If you don't have an immersion blender you can transfer batches to a food processor and blend that way.

    Equipment needed

    Large pot - this soup makes 3-4 servings so you need a fairly large pot.

    Immersion blender - to blend the soup.

    Freezing guidance

    This cabbage and zucchini soup can easily be blended. Divide into portions and freeze in tupperware containers. You will likely need to add some extra water or stock when reheating.

    zucchini cabbage soup in a white bowl on a round wooden board.

    More soup recipes

    There are so many healthy soups to discover here, including my popular quinoa vegetable soup, my celery soup and the fall favourite of butternut squash and apple soup. Some recent recipes:

    • Asparagus broccoli soup
    • Parsnip and cauliflower soup
    • Turmeric chicken soup
    • Pumpkin pesto soup

    I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating if you tried the recipe!

    Recipe

    zucchini and cabbage soup in a white bowl with someone stirring it with a spoon.

    Zucchini and cabbage soup

    Claire
    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.
    5 from 1 vote
    Prevent your screen from going dark
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    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Lunch, Main Dish, Side Dish, Soup
    Cuisine American, British
    Servings 3 servings

    Equipment

    • Immersion blender

    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, 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.
     
    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, which scores a '1'. The SIGHI list states that it is often well-tolerated after cooking.
    • ginger, which scores a '1'. The SIGHI list states that small amounts are usually well-tolerated.
    • 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.
    Tried this recipe?Let us know how it was!
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    Comments

    1. Sarah Semer says

      June 30, 2020 at 4:44 pm

      do you think that yellow squash would work too?

      Reply
      • throughthefibrofog says

        June 30, 2020 at 4:47 pm

        Hi Sarah, I haven't tried it myself but I think it sounds like it would be good!

        Reply
    2. Holly says

      November 04, 2019 at 8:12 pm

      Hi,
      How much coconut milk do you add?
      Thanks!

      Reply
      • throughthefibrofog says

        November 04, 2019 at 8:32 pm

        Hi Holly, Sorry for not putting an amount - totally passed me by when I was writing the recipe obviously, whoops! I would use half a can of coconut milk for the soup. Hope you like it! Claire

        Reply

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    Recipe Rating




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    Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

    More about me →

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    As an Amazon associate I earn from qualifying purchases.

    Please see my disclaimer. I am not a doctor or healthcare professional. All posts are for informational purposes only and do not constitute medical advice in any way.

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