Gluten Free Ginger-Garlic Cabbage Soup
This deeply warming soup is built on a base of coconut oil-sautéed onion, fresh ginger, and plenty of garlic — the kind of aromatics that make your whole kitchen smell incredible before you've even added the broth. A pinch of ground turmeric blooms into the mix, giving the soup a golden hue and earthy depth that feels both nourishing and a little special. Tender carrots and shredded green cabbage simmer low and slow in bone broth until everything is silky and satisfying, with a final splash of apple cider vinegar brightening the whole bowl. Every single ingredient here is naturally free of gluten, so there's no need to swap anything out or second-guess a label — it just works as written. Bone broth brings a richness that makes this feel far more substantial than a simple vegetable soup, and the ginger-garlic combination gives it a gentle heat that lingers in the best way. A handful of fresh parsley on top adds a pop of color and freshness right before serving. It's the kind of recipe you'll come back to on cold nights, busy weeknights, or any time you want something that tastes like it took all day but really didn't.
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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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