Hazelnut Free Ginger-Garlic Cabbage Soup
This deeply warming soup is built on a base of coconut oil, slow-cooked onion, and a generous hit of fresh ginger and garlic that fills the kitchen with an irresistible aroma. Turmeric gives the broth a golden hue and earthy depth, while tender carrots and shredded cabbage make every spoonful satisfying and hearty. A splash of apple cider vinegar at the end brightens the whole pot and balances the richness of the bone broth beautifully. For anyone navigating tree nut allergies, soups can sometimes be a minefield — restaurant versions and packaged broths occasionally sneak in unexpected ingredients — but every component here is straightforward and easy to verify. There are no hidden sauces, no nut-based thickeners, and no ambiguous pantry shortcuts, just clean, whole-food ingredients you can feel confident about. Finish each bowl with a handful of fresh parsley for a pop of color and a little herbal freshness. It's the kind of simple, nourishing soup that earns a permanent spot in your weekly rotation.
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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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