Gelatin Free Ginger-Garlic Cabbage Soup
This deeply aromatic soup is the kind of bowl that warms you from the inside out, built on a base of slow-softened onion, punchy garlic, and freshly grated ginger that fills the kitchen with an incredible fragrance as it cooks. Tender shredded cabbage and sweet carrot rounds simmer in rich bone broth until everything is silky and satisfying, with a bright splash of apple cider vinegar stirred in at the end to lift all those deep, savory flavors. Many packaged soups and broths sneak in gelatin as a thickener or stabilizer, so making this one from scratch means you stay in full control of every ingredient. The coconut oil and golden turmeric give the broth a gorgeous color and a subtle warmth that makes this feel far more complex than the ingredient list suggests. It's the kind of nourishing, clean-tasting soup that works equally well as a light weeknight dinner or a restorative lunch, finished with a handful of fresh parsley for a little color and brightness.
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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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