Low Sugar Ginger-Garlic Cabbage Soup
This deeply savory soup is the kind of bowl that warms you from the inside out, built on a fragrant base of fresh ginger, garlic, and golden turmeric that fills the kitchen with an irresistible aroma. Every ingredient here is exactly what it sounds like — no sweetened broths, no hidden syrups, just honest, whole-food flavor from start to finish. The bone broth gives the soup a rich, silky body, while the apple cider vinegar adds a subtle brightness that ties everything together without a single gram of added sweetness. Shredded cabbage and sliced carrots simmer until perfectly tender, making this as satisfying and hearty as any comfort food you'd reach for on a cold evening. Coconut oil carries the aromatics beautifully, and a handful of fresh parsley at the end adds a pop of color and freshness if you have it on hand. It's the kind of recipe that proves you don't need sugar to make something taste deeply complex and crave-worthy.
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, thinly sliced
- 6 cloves garlic, minced
- 2 tbsp fresh ginger, peeled and grated
- ½ tsp ground turmeric
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- ½ medium green cabbage (about 5 cups), cored and shredded
- 6 cups bone broth
- 1 tbsp apple cider vinegar
- 1 tsp salt, plus more to taste
For serving
- ¼ cup fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat the coconut oil in a large pot or Dutch oven over medium heat until shimmering.
- 2
Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
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