Cinnamon Free Ginger-Garlic Cabbage Soup
This warming, golden soup is built on a bold trio of garlic, fresh ginger, and turmeric — and it delivers serious depth without a single warming spice that could cause problems for those avoiding cinnamon. That matters more than you might think, since so many cozy soups and broths lean on spice blends that sneak it in. Here, every ingredient is straightforward and easy to verify, so you can cook with total confidence. Shredded green cabbage and sliced carrots simmer in rich bone broth until tender and silky, while a splash of apple cider vinegar at the end brightens the whole pot beautifully. The coconut oil adds a subtle richness, and the aromatics build a fragrant base that makes the kitchen smell incredible from the first minute of cooking. A handful of fresh parsley on top pulls it all together for a bowl that feels nourishing and complete. It's the kind of simple, honest soup you'll want to keep on regular 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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