Brazil Nut Free Ginger-Garlic Cabbage Soup
This soul-warming soup is exactly what you want on a cold evening — deeply aromatic, nourishing, and built on a base of ginger, garlic, and golden turmeric that fills the kitchen with an incredible fragrance as it cooks. Shredded green cabbage and sweet carrot rounds simmer in rich bone broth until perfectly tender, while a splash of apple cider vinegar at the end brightens the whole bowl and ties the flavors together. The ingredient list is refreshingly straightforward, made up of whole vegetables and pantry staples, so there's no need to scrutinize labels or worry about hidden nut ingredients sneaking in. Coconut oil carries the aromatics beautifully in the opening step, giving the onion, garlic, and ginger a chance to bloom before the broth even hits the pot. A handful of fresh parsley scattered over the top adds a pop of color and a clean, herby finish. It's the kind of recipe that feels restorative and intentional — simple enough for a weeknight but satisfying enough to make a big batch and eat all week long.
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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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