Checking the ingredient list, everything here is naturally clear of gluten — no flour, no wheat-based thickeners, nothing to work around. That makes this bright, herby cabbage soup an easy one to reach for without a second thought. Tender cabbage, sweet potato, carrots, and celery simmer together in a warmly spiced bone broth until everything turns soft and cozy, with turmeric and ginger adding a gentle golden warmth throughout. A finishing splash of lemon juice and a generous handful of fresh dill and chives wake the whole pot back up right before serving, keeping it tasting fresh instead of heavy. It's the kind of one-pot meal that's just as good reheated the next day, and it fits neatly into a gluten free routine without any extra fuss.
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Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it does not brown.
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