MSG Free Ginger-Garlic Cabbage Soup
This soul-warming soup is exactly the kind of bowl you want when you need something deeply nourishing and completely clean. Fragrant ginger and garlic bloom in coconut oil before meeting sweet carrots, tender shredded cabbage, and rich bone broth — building layers of flavor without a single additive or flavor enhancer in sight. A splash of apple cider vinegar at the end brightens everything up and gives the broth that extra little lift that keeps you going back for another spoonful. For anyone navigating sensitivity to monosodium glutamate, packaged soups and restaurant broths can feel like a minefield, but this one is built entirely from whole, recognizable ingredients you control from start to finish. The turmeric adds a gorgeous golden hue and earthy warmth that makes the pot look as good as it smells. Finished with a handful of fresh parsley, it's the kind of simple, honest cooking that never needs anything artificial to taste incredible.
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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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