Carrageenan Free Ginger-Garlic Cabbage Soup
This warming, golden soup is built on a base of fragrant garlic and fresh ginger that fills the kitchen with an irresistible aroma from the very first minute on the stove. Shredded green cabbage, sweet carrot rounds, and rich bone broth come together into something deeply nourishing and satisfying — the kind of bowl that feels like it's doing you genuine good. A splash of apple cider vinegar at the end brightens everything up and keeps the flavors from feeling heavy or one-dimensional. Carrageenan is a common additive in packaged broths and processed soups, so making your own pot from scratch with clean, whole ingredients is the simplest way to sidestep it entirely. Coconut oil and ground turmeric give the broth a subtle warmth and a gorgeous color without relying on anything processed or questionable. The technique is straightforward — soften the aromatics, build the broth, simmer until tender — so even on a busy weeknight this comes together without stress. Finish it with a handful of fresh parsley and you've got a bowl that looks as good as it tastes.
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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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