BHA & BHT 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. Fragrant ginger and garlic bloom in coconut oil before turmeric-stained carrots and tender shredded cabbage join a rich bone broth base — the result is earthy, aromatic, and genuinely satisfying. A splash of apple cider vinegar at the end brightens everything up and keeps the flavors from feeling heavy. For anyone navigating preservative sensitivities, packaged and processed soups are basically a minefield, with BHA and BHT showing up in broths, oils, and seasoning blends in ways that are easy to miss. This recipe sidesteps all of that by relying entirely on whole, fresh ingredients — nothing shelf-stable or pre-seasoned that would sneak in unwanted additives. Every component is something you can identify and verify on its own. Beyond what it avoids, this soup genuinely delivers on flavor. The combination of ginger, garlic, and turmeric creates a broth that tastes like it simmered all day, even though the technique is straightforward and forgiving. Finish it with a handful of fresh parsley for a little color and brightness, and you have a clean, nourishing meal that requires almost no fuss.
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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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