High Fructose Corn Syrup Free Ginger-Garlic Cabbage Soup
This warming, golden-hued soup is the kind of bowl that feels like it's actually doing something good for you — because it genuinely is. Every ingredient here is whole and recognizable: coconut oil, fresh ginger, real garlic, bone broth, and a heap of shredded cabbage that simmers down into something silky and satisfying. That's exactly the point — no sweetened shortcuts, no processed broth concentrates loaded with hidden additives, just clean, honest cooking from start to finish. The apple cider vinegar stirred in at the end adds a subtle brightness that ties all the savory, earthy flavors together beautifully. Turmeric gives the broth a gorgeous color and a gentle warmth that plays perfectly off the sharp bite of fresh ginger. It's the kind of recipe that's easy to make on a weeknight but feels special enough to serve to guests, especially with a scatter of fresh parsley on top.
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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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