Beef Free Ginger-Garlic Cabbage Soup
This soul-warming soup is exactly what you want when the weather turns or you just need something deeply nourishing without a lot of fuss. Coconut oil, fresh ginger, and six cloves of garlic build an aromatic base that fills the kitchen with the kind of smell that makes everyone wander in asking what's cooking. Turmeric gives the broth a gorgeous golden hue and earthy depth, while shredded cabbage and sliced carrots add heartiness and a gentle sweetness that balances the bold aromatics. A splash of apple cider vinegar stirred in at the end brightens the whole pot and keeps the flavors lively rather than flat. The bone broth brings rich, collagen-packed body to the soup without any red meat in sight, making it a satisfying option for anyone keeping beef off the menu. Fresh parsley on top adds a pop of color and a clean, herby finish that ties everything together beautifully. It's the kind of simple, honest recipe you'll find yourself coming back to again and again.
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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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