Lactose 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-cooked onion, punchy garlic, and freshly grated ginger that fills the kitchen with an incredible fragrance. Coconut oil carries the aromatics beautifully, and a bloom of ground turmeric gives the broth that gorgeous golden hue before the carrots and shredded cabbage go in to simmer until perfectly tender. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or second-guessing — it just works as written. The bone broth adds a rich, savory depth that makes this feel far more indulgent than a simple vegetable soup has any right to be. A splash of apple cider vinegar stirred in at the end brightens everything up and keeps the flavors lively rather than flat. Fresh parsley on top is optional, but it adds a pop of color and a clean herbal note that ties the whole bowl together. Whether you're nursing a cold, meal-prepping for the week, or just craving something nourishing and real, this soup delivers every single time.
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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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