Chestnut Free Ginger-Garlic Cabbage Soup
This deeply warming soup is built on a foundation of bold aromatics — fragrant ginger, golden turmeric, and plenty of garlic bloomed in coconut oil until the whole kitchen smells incredible. Tender shredded cabbage and sweet carrot rounds simmer low and slow in rich bone broth, soaking up every bit of that spiced, savory depth. A splash of apple cider vinegar at the end brightens the whole bowl and keeps the flavors lively rather than heavy. For anyone navigating a tree nut allergy or sensitivity, this kind of recipe is a genuine comfort — every single ingredient is straightforward, whole, and easy to verify at a glance. No specialty swaps, no hidden surprises lurking in a sauce packet or spice blend. Fresh parsley on top adds a pop of color and a clean herbal finish that makes it feel just a little more special. It's the kind of nourishing, feel-good soup you'll want on rotation all season long.
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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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