Lupin Free Ginger-Garlic Cabbage Soup
This soup is the kind of thing you want simmering on the stove on a cold, grey afternoon — deeply aromatic, nourishing, and built on a base of bold, honest flavors. Coconut oil carries the onion low and slow until it's sweet and soft, then garlic and fresh ginger hit the pot together for that unmistakable fragrant punch. A bloom of turmeric ties everything together before the carrots and shredded cabbage go in, soaking up a rich bone broth as they simmer down to tender perfection. A final splash of apple cider vinegar at the end brightens the whole bowl and keeps the flavors from feeling heavy. Every ingredient here is straightforward and whole, which makes it a genuinely easy choice for anyone navigating an allergy to lupin — no flour blends, no legume-derived thickeners, nothing hiding in the background. Fresh parsley on top adds a little color and a clean, herby finish if you want it. It's simple food done right, and it reheats beautifully.
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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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