AIP Friendly Ginger-Garlic Cabbage Soup
This deeply warming soup is built on a base of coconut oil-sautéed onion, garlic, and fresh ginger — aromatics that fill your kitchen with an irresistible fragrance before the broth even hits the pot. Shredded green cabbage and sliced carrots simmer in rich bone broth until perfectly tender, making every spoonful hearty and satisfying without feeling heavy. A half teaspoon of turmeric adds a subtle earthiness and that gorgeous golden hue, while a finishing splash of apple cider vinegar brightens the whole bowl. Following an autoimmune protocol can make comforting, crowd-pleasing meals feel out of reach, but this soup checks every box using nothing but whole, clean ingredients you can feel good about. There are no grains, legumes, nightshades, or eggs to navigate around — just straightforward, nourishing food that genuinely tastes like something you'd crave on a cold evening. It serves four, so it's great for meal prep or a simple weeknight dinner with leftovers to look forward to the next day.
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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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