Gingery Cabbage and Zucchini Soup
This Gingery Cabbage and Zucchini Soup is warm and restorative — a brothy, aromatic bowl steeped in fresh ginger, garlic, and turmeric for a nourishing boost. Green and purple cabbage lend texture and subtle sweetness, while zucchini and tomatoes bring balance and depth. It's a go-to recipe for chilly evenings, gentle detoxes, or when you're feeling under the weather. Finished with a handful of fresh cilantro, each spoonful is clean, comforting, and full of flavor.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
6 servings
Ingredients
mirepoix
- canola cooking spray
- 1 cupdiced yellow onion
- 2 medium carrots (peeled and chopped)
- 4 clovesgarlic (minced)
- 1 tablespoonfinely grated ginger root
- 1/2 teaspoonground turmeric
- 1/2 teaspooncrushed red pepper
base
- 4 cupschicken or vegetable stock
- 1 14-ounce can San Marzano whole tomatoes
- 1 teaspoonKosher salt
- 1/2 teaspoonfreshly ground black pepper
vegetables
- 3 cupscoarsely chopped green cabbage
- 2 cupscoarsely chopped red cabbage
- 2 medium zucchini (chopped)
garnish
- cilantro leaves (for garnish)
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Spray the bottom of a soup pot or Dutch oven with canola cooking spray. Heat over medium heat. Add the onion and carrots. Cook for about , stirring occasionally, until softened.
- 2
Stir in the garlic, ginger root, turmeric, and crushed red pepper. Cook, stirring constantly, for .
- 3
Pour in the stock, whole tomatoes, salt, and pepper. Stir and break up the tomatoes with a wooden spoon.
- 4
Increase the heat and bring the soup to a boil. Stir in both cabbages and the zucchini. Once the mixture returns to a boil, reduce the heat and simmer for .
- 5
Serve hot, garnished with fresh cilantro leaves.
Chef's Notes
This MM-Green soup is one of my favorites to have on hand. You can use Napa cabbage for a more delicate texture. If preparing ahead of time, store the soup without the zucchini and add it when reheating to preserve its texture. The soup also freezes well without the cabbage and zucchini—add them in fresh for the best results.