Anti Inflammatory Ginger-Garlic Cabbage Soup
This deeply nourishing soup is the kind of bowl that makes you feel better from the inside out. Fresh ginger and garlic are bloomed in coconut oil before turmeric is stirred in, building a fragrant, golden base that does a lot of the heavy lifting here. Bone broth brings richness and gut-supportive depth, while shredded cabbage and sliced carrots simmer until perfectly tender and sweet. A splash of apple cider vinegar at the end brightens everything up and keeps the flavors from feeling flat or one-dimensional. Each ingredient earns its place — there's nothing processed or inflammatory hiding in the pot, just whole foods working together the way they're supposed to. A handful of fresh parsley on top adds a pop of color and a clean, herby finish. It's simple enough for a weeknight but satisfying enough to make you want a second bowl before the first one is even gone.
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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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