Capsaicin Free Ginger-Garlic Cabbage Soup
Warm, deeply aromatic, and genuinely satisfying, this cabbage soup proves you don't need any heat to build serious flavor. Ginger, garlic, and turmeric do all the heavy lifting here, creating a broth that smells incredible from the moment the aromatics hit the pan. For anyone managing a sensitivity to capsaicin, finding a cozy, spiced-but-not-spicy soup can feel like a real challenge — most recipes sneak in chili flakes, cayenne, or pepper-based seasonings without a second thought. Every single ingredient in this one is naturally free of that concern, so you can eat a full bowl without second-guessing the spice drawer. The bone broth gives the base a rich, nourishing depth, while the apple cider vinegar added at the end brightens everything up beautifully. Shredded cabbage and sliced carrots make it hearty enough to stand on its own as a meal. A handful of fresh parsley on top adds a little color and freshness that ties the whole bowl together.
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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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