Citric Acid Free Ginger-Garlic Cabbage Soup
Warm, deeply aromatic, and built on a base of golden bone broth, this cabbage soup is the kind of bowl that feels genuinely restorative. Grated fresh ginger and minced garlic bloom in coconut oil before the vegetables even hit the pot, creating a fragrant foundation that carries through every spoonful. Turmeric adds a subtle earthiness and a gorgeous golden hue without overpowering the natural sweetness of the carrots and cabbage. For anyone navigating a citric acid sensitivity, soups can be a minefield — citric acid hides in commercial broths, seasoning blends, and even canned vegetables — but every ingredient here is straightforward and easy to verify. The splash of apple cider vinegar at the end adds just enough brightness to round out the broth without introducing the processed citric acid found in so many store-bought shortcuts. Shredded green cabbage simmers down to a silky, satisfying texture that makes this feel hearty and nourishing rather than like a compromise. A handful of fresh parsley on top is optional but adds a clean, herby finish that pulls the whole bowl together beautifully.
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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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