American

Gingery Cabbage and Zucchini Soup

Name: Gingery Cabbage and Zucchini Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Ingredients: canola cooking spray; 1 cup diced yellow onion; 2 medium carrots (peeled and chopped); 4 cloves garlic (minced); 1 tablespoon finely grated ginger root; 1/2 teaspoon ground turmeric; 1/2 teaspoon crushed red pepper; 4 cups chicken or vegetable stock; 1 14-ounce can San Marzano whole tomatoes; 1 teaspoon Kosher salt; 1/2 teaspoon freshly ground black pepper; 3 cups coarsely chopped green cabbage; 2 cups coarsely chopped red cabbage; 2 medium zucchini (chopped); cilantro leaves (for garnish)

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

turmericzucchini

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)

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 4 minutes, stirring occasionally, until softened.
2
Stir in the garlic, ginger root, turmeric, and crushed red pepper. Cook, stirring constantly, for 1 minute.
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 10 minutes.
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.

Nutrition (per serving)

Calories

Protein

16g

Carbs

Fat

Fiber

571mg

Sodium