Black Pepper Free Ginger-Garlic Cabbage Soup
This warming, golden soup is built on a foundation of bold aromatics — sweet caramelized onion, pungent garlic, and bright fresh ginger — that make every spoonful feel deeply satisfying without relying on any heat from black pepper. Turmeric gives the broth a gorgeous color and earthy depth, while tender shredded cabbage and sweet carrot rounds soak up all that savory bone broth as they simmer. A splash of apple cider vinegar at the end lifts the whole pot, adding just enough brightness to balance the richness. For anyone navigating a pepper-free diet, soups can be a minefield of hidden seasoning blends, but every ingredient here is straightforward and easy to verify. Coconut oil keeps things dairy-free and adds a subtle richness to the base, and the recipe builds so much flavor through aromatics alone that you genuinely won't miss the pepper. Finish it with a handful of fresh parsley for a pop of color and freshness, and you have a bowl that feels nourishing, complete, and totally crave-worthy.
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!