Fish Free Ginger-Garlic Cabbage Soup
This deeply warming soup is the kind of bowl that makes you feel taken care of from the inside out. Coconut oil, fresh ginger, and a generous hit of garlic build an aromatic base that fills the kitchen with the most inviting smell before the broth even hits the pot. A pinch of turmeric gives the whole thing a golden glow and a subtle earthiness that ties every ingredient together beautifully. Tender carrots and silky shredded cabbage simmer low and slow in rich bone broth until everything is soft, savory, and satisfying. A splash of apple cider vinegar at the end brightens the whole pot and keeps the flavors from feeling heavy. Every single ingredient is straightforward and easy to source, with no need to scan labels for hidden seafood-derived additives like fish sauce or anchovy paste that often sneak into store-bought broths and seasoning blends. Finish it with a handful of fresh parsley and you have a nourishing, clean-tasting soup that works just as well for a quiet weeknight dinner as it does for meal prep.
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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
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base. - 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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