Breastfeeding Friendly Ginger-Garlic Cabbage Soup
Warm, deeply aromatic, and genuinely nourishing, this soup is the kind of thing you want simmering on the stove when your body needs real fuel. Bone broth forms a rich, collagen-packed base that supports recovery and sustained energy — exactly what new mothers are often told to prioritize but rarely have time to seek out. Fresh ginger and garlic bring bold, comforting heat without any heaviness, while turmeric adds a golden hue and its well-known anti-inflammatory properties. Shredded cabbage and sliced carrots bulk it up into a satisfying, veggie-forward meal that doesn't feel like you're eating "health food" — it just tastes good. A splash of apple cider vinegar at the end brightens everything up and helps the flavors pop. The whole thing comes together in one pot, which matters a lot when sleep is short and free hands are rare. Finish it with a handful of fresh parsley and you've got a bowl that feels restorative from the very first spoonful.
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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)
Can be omittedfresh parsley
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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