Dairy Free Ginger-Garlic Cabbage Soup

Total time50 min

Prep time15 min

Cook time35 min

4.8

(15)

This deeply warming soup is the kind of bowl you want on a cold evening or whenever your body is craving something nourishing and restorative. Coconut oil stands in beautifully as the cooking fat, giving the aromatics a rich, slightly sweet base without any butter or cream in sight. The combination of fresh ginger, minced garlic, and ground turmeric blooms in the pot before the broth even goes in, building a fragrant, golden base that makes the whole kitchen smell incredible. Bone broth gives the soup a savory depth and body that feels indulgent even though every ingredient is completely clean and straightforward. Shredded cabbage and sliced carrots simmer until perfectly tender, soaking up all those layered flavors, while a splash of apple cider vinegar at the end brightens everything and keeps the soup from tasting flat. A handful of fresh parsley on top adds a pop of color and a little herbal lift right before serving. It's simple enough for a weeknight but satisfying enough to make you feel like you really cooked something.

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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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