Almond Free Ginger-Garlic Cabbage Soup
This deeply warming soup is the kind of bowl that makes you feel taken care of from the inside out. Coconut oil carries a base of softened onion, punchy garlic, and freshly grated ginger before turmeric blooms into the mix, turning everything a gorgeous golden hue. Tender carrots and shredded cabbage simmer low and slow in rich bone broth until the whole pot smells absolutely incredible. A splash of apple cider vinegar at the end brightens every flavor and keeps the broth from feeling heavy. The ingredient list is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just real, whole food doing its job. Finish each bowl with a handful of fresh parsley for a little color and a clean, herby lift. It's the kind of simple, nourishing recipe you'll find yourself coming back to all season long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!