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!

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!

Ingredients

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.

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 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:

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

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

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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

  

1x2x3x

• 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!