Cashew Free Ginger-Garlic Cabbage Soup
This deeply warming soup is the kind of bowl that makes you feel better just by holding it. Coconut oil carries the aromatics beautifully as the onion softens low and slow, and then the garlic and ginger hit the pot together for a fragrant, almost intoxicating minute before the turmeric blooms into everything. The result is a golden, savory broth layered with real depth — no cream, no thickeners, nothing hiding in the background. Shredded cabbage and sliced carrots simmer until perfectly tender, soaking up all that spiced bone broth along the way. A splash of apple cider vinegar at the finish brightens the whole pot and keeps the flavors lively rather than flat. For anyone navigating tree nut concerns, this recipe is naturally free of cashews and any sneaky nut-based additions — just clean, whole ingredients doing all the heavy lifting. Finish with a handful of fresh parsley if you have it, and you've got a bowl that's as nourishing as it looks.
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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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