Artificial Flavors Free Ginger-Garlic Cabbage Soup
This soul-warming soup is built entirely from whole, recognizable ingredients — the kind of recipe where you know exactly what's going into the pot and why. Coconut oil, fresh ginger, and six cloves of garlic form an aromatic base that fills your kitchen with an incredible fragrance before the broth even hits the pan. Turmeric adds a gentle earthiness and a gorgeous golden hue, while shredded cabbage and sliced carrots simmer down into something tender and deeply satisfying. A splash of apple cider vinegar at the end brightens everything up and gives the broth a subtle complexity that keeps you going back for another spoonful. For anyone navigating labels and ingredient lists, this recipe is a breath of fresh air — every component is straightforward, nothing synthetic, nothing hidden. It's the kind of nourishing, clean bowl you can feel genuinely good about serving to the whole table.
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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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