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.

Step 2

Add the chopped zucchini and cabbage and stir through. Cook for a further five minutes.

Step 3

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.

Step 4

Take the soup off the hob and blend with a immersion blender until smooth. If you prefer a thinner soup add some hot water.

Step 5

Add the garnishes if using, and serve immediately. Enjoy!