Candida Diet Friendly Ginger-Garlic Cabbage Soup
This deeply warming soup is exactly the kind of bowl you want when your body needs a reset and your taste buds still demand something satisfying. Coconut oil, fresh ginger, and a generous hit of garlic build a fragrant, golden base that makes the whole kitchen smell incredible before you've even added the broth. Turmeric blooms into the aromatics, giving the soup a subtle earthiness and that gorgeous amber hue, while tender carrots and shredded cabbage add body and natural sweetness without any ingredients that could derail a strict anti-fungal protocol. Bone broth brings rich, gut-supportive depth that plain water or vegetable stock simply can't match, making this feel nourishing rather than restrictive. A splash of apple cider vinegar stirred in at the end brightens everything and ties the flavors together beautifully. Every ingredient here is intentional — no grains, no sugars, no dairy, nothing that tends to sneak into store-bought soups and cause problems. Finish it with a handful of fresh parsley and you've got a clean, craveable meal that genuinely feels like it's doing you good.
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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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