Honey Free Ginger-Garlic Cabbage Soup
This deeply warming soup is built on a bold base of fresh ginger, garlic, and turmeric — the kind of combination that fills your kitchen with an aroma that makes everyone wander in asking what's for dinner. Shredded green cabbage and sweet carrot rounds simmer in rich bone broth until perfectly tender, soaking up all that spiced, savory depth along the way. A splash of apple cider vinegar at the end brightens the whole pot and gives it a subtle tang that keeps every spoonful interesting. Because the ingredient list is completely straightforward — no sweeteners, no syrups, no hidden additives — this is one of those recipes where you can cook with total confidence about what's actually in the bowl. Coconut oil stands in as the cooking fat, lending a gentle richness that plays beautifully with the warming spices without overpowering them. It's the kind of nourishing, clean-tasting soup that works just as well for a quiet weeknight dinner as it does for meal-prepped lunches throughout the week. Finish with a handful of fresh parsley if you have it — it adds a pop of color and a little herby lift that ties everything together.
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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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