Celery Free Ginger-Garlic Cabbage Soup

Total time50 min

Prep time15 min

Cook time35 min

4.8

(15)

This warming, golden soup is built on a base of fragrant garlic and fresh ginger that blooms in coconut oil before anything else hits the pot — and that layering of aromatics is exactly what makes every spoonful so satisfying. Shredded green cabbage and sweet carrot rounds simmer in rich bone broth until tender, creating a broth that feels nourishing and deeply savory without being heavy. A splash of apple cider vinegar at the end brightens the whole bowl and keeps the flavors from feeling flat. Celery is a surprisingly common addition to soups like this, often tucked in as a background flavor or used to build the base, but this recipe skips it entirely without sacrificing any depth. The ginger and turmeric carry plenty of complexity on their own, and the natural sweetness of the carrots and cabbage rounds everything out beautifully. Fresh parsley on top adds a pop of color and a clean, herby finish that makes the bowl look as good as it tastes. It's the kind of simple, wholesome soup you'll want to keep on rotation all season long.

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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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