Zucchini and Cabbage Soup

🥬 Ingredients

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:

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).

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.

⏲️ 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

There are so many tasty 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:

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