Whether you’re looking for a light summer soup or a cozy winter appetizer, this healthy cabbage and zucchini soup is a must-try! It’s so flavorful and packed with vitamins and minerals plus, it’s very low in calories so there’s no excuse not to try it.
I love making healthy soup recipes instead of heating up those canned soups! I mean why not make your own, they are so easy to make and healthier than store-bought soups. This zucchini cabbage soup should be added to your menu.
Why Is This Cabbage And Zucchini Soup Healthy
Cabbage – is packed with fiber, vitamin C, and antioxidants plus it has anti-inflammatory properties. Adding cabbage to your zucchini soup will give it a rich and savory flavor and help you reduce some of that water weight.
Zucchini – is very similar to cabbage when it comes to its nutritional profile because it contains a good amount of fiber, and vitamins C & A. However, zucchini has more vitamin B6 also known as folate which helps with brain health among others.
Celery – is low in calories and great for inflammation, weight loss, and great for digestion. Since only a small amount is added to this soup, it only enhances the flavors.
Onions – not only add flavor to your recipes but they also provide you with antioxidants, vitamins C, & B6, along with potassium and sulfur.
Olive Oil – contains healthy fats that are great for heart health, lowering high cholesterol, and helps reduce inflammation.
Healthy Cabbage And Zucchini Soup Recipe
Ingredients for 4 servings | Total time: 1 hour
- 2 tablespoons of organic virgin olive oil
- 3 cups of cabbage (shredded – savoy or Chinese)
- 4 large zucchinis (sliced with peel)
- 1 large onion (chopped)
- 1 celery stick (chopped)
- 2 garlic cloves (minced)
- 3 cups of chicken stock (low-sodium)
- 1 can of coconut milk (low-fat)
- 1 teaspoon of ginger powder
- 1 teaspoon of smoked paprika
- 1 teaspoon of turmeric
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of salt
- parsley or mint sprigs to garnish + some fresh lemon juice or olive oil (optional)
How To Cook Cabbage and Zucchini Soup
In a large soup pot, heat the olive oil and saute the onions for a few minutes until translucent, add in the garlic and stir for 30 seconds until scented.
Next, add in the celery and continue to saute for an extra minute before adding in the zucchini and cabbage. You want to stir fry your ingredients now for an extra 5 minutes or until they become slightly wilted.
Add in the stock, ginger, paprika, turmeric, salt, and black pepper, give it a stir, cover, and let the soup come to a boil over high heat.
Finally, once your veggies are cooked through, add in the coconut milk, lower the heat, and let the soup simmer for an extra 10 minutes. Cut off the heat and using an immersion blender, puree all of the ingredients until creamy.
Pour into soup bowls, garnish with fresh mint or parsley, and serve with garlic bread or croutons. Enjoy.
Cabbage Zucchini Soup Nutrition Facts
Each serving of this cabbage zucchini soup has | 177 calories | 13.6g total fat | 6.5g saturated fat | 0mg cholesterol | 575mg sodium | 14.1g total carbs | 5g dietary fiber | 6.7g total sugars | 3.7g protein | 76mg calcium | 2mg iron | 603mg potassium | These facts are based on a 2000-calorie diet |
Variations & Tips
If you want to add more protein to this soup, try adding in some cooked shredded chicken or smoked turkey, I actually prefer smoked turkey because it adds an amazing flavor to this recipe.
You can also add carrots, to make this soup a lot healthier and delicious. I like to squeeze some fresh lemon juice over my soups before serving, it adds a slight sourness that elevates most soups. If you don’t have an immersion blender, a regular blender will do.
Storage
I usually don’t like freezing soups that contain milk or cream but this soup kept for over a month in the freezer and I simply added half a cup of chicken stock before reheating it on the stove and it was as good as new. Just make sure to store it in a freezer-safe container before freezing.
You can also store this cabbage zucchini soup in the fridge for up to 3 days and heat it in the microwave when you are ready to serve again.
Want More Healthy Soup Recipes
- Healthy Butternut Squash And Sweet Potato Soup Recipe
- Healthy Roasted Butternut Squash And Cauliflower Soup
- 7 Yummy Anti-Inflammatory Soup Recipes
- 28 Healthy Winter Soups For The Cold Days
- Creamy Broccoli Zucchini Soup | Healthy | Low-calorie
- Potato Corn Zucchini Soup | Healthy | Low-Calorie
Conclusion
I hope you enjoy this cabbage zucchini soup as much as I did. Let me know how it goes in the comments cause I love hearing from you guys. You can also find me on Pinterest, Flipboard, & Instagram for more awesome recipes and tips.
