Macadamia Free Ginger-Garlic Cabbage Soup
This warming, golden soup is the kind of bowl that feels like it's doing something good for you with every spoonful. Coconut oil carries a fragrant base of minced garlic and freshly grated ginger, and a bloom of turmeric gives the broth that gorgeous, earthy color before the carrots and shredded cabbage even hit the pot. Bone broth adds real depth and body, while a splash of apple cider vinegar at the end brightens everything up and keeps the flavors from feeling heavy. The cabbage turns silky and tender after a gentle simmer, soaking up all those aromatics in the best possible way. This is the kind of recipe where every ingredient earns its place — no fillers, no obscure additions, just clean, honest flavors that build on each other. A handful of fresh parsley on top adds a pop of color and a little freshness right before serving. Whether you're making it for a weeknight dinner or batch-cooking for the week, it reheats beautifully and only gets better as it sits.
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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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