Eggless Ginger-Garlic Cabbage Soup
This deeply warming soup is the kind of bowl that feels like it's doing something good for you from the very first sip. Coconut oil, a generous pile of fresh ginger, and six cloves of garlic build an aromatic base that fills the kitchen with an irresistible fragrance before the broth even hits the pot. Turmeric gives the whole thing a gorgeous golden hue and a subtle earthiness that ties the flavors together beautifully. Shredded cabbage and sweet carrot rounds simmer until perfectly tender, soaking up all that gingery, garlicky goodness along the way. A splash of apple cider vinegar at the end brightens everything up and keeps the broth from feeling heavy. Because every ingredient here is naturally free of eggs — no thickeners, no noodles, no hidden binders — this is a completely fuss-free option for anyone navigating that restriction. Finish with a handful of fresh parsley and you've got a bowl that looks as good as it tastes.
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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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