This zucchini and cabbage soup is so flavourful and very tasty 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!
Green soups always feel so nourishing, being packed with all their green 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.
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, my creamy broccoli and zucchini soup and my broccoli cauliflower soup. All brimming with greens too!
And for another cabbage option, my chicken cabbage soup is so good for a winter lunch or light dinner!
⭐ Why this recipe is so good
Feels so nourishing. It's bursting with greens, herbs and a touch of spice.
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 easy to do!
All the ingredients and their quantities are set out in the recipe card below.
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: for even more greens! 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: 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 vegan zucchini soup, it's just a few steps to make your tasty lunch:
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).
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).
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.
🥣 More tasty soup recipes
Zucchini and Cabbage Soup
- 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
- 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!
- 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.
- 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.