Chicken Free Ginger-Garlic Cabbage Soup
This deeply warming soup is built on a base of golden aromatics — slow-cooked onion, sharp garlic, and freshly grated ginger — that fill your kitchen with an irresistible fragrance before the first spoonful is even poured. Coconut oil carries the turmeric through the pot, giving the broth a gorgeous golden hue and an earthy depth that feels nourishing from the inside out. Tender carrots and shredded cabbage simmer until soft and silky, soaking up every bit of that spiced broth. A splash of apple cider vinegar at the end brightens the whole bowl and keeps the flavors lively rather than heavy. The recipe relies entirely on vegetables, bone broth, and pantry spices, so there's no poultry of any kind to navigate around — just clean, honest ingredients doing all the work. Finish with a handful of fresh parsley for a pop of color and a little herbal lift. It's the kind of soup that tastes like it simmered all day, even when your weeknight schedule says otherwise.
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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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