Mushroom Free Ginger-Garlic Cabbage Soup
This soul-warming soup is built on a bold, aromatic base of fresh ginger and garlic that blooms in coconut oil before anything else hits the pot — and that technique alone makes the whole kitchen smell incredible. Tender shredded cabbage and sweet carrot rounds simmer low and slow in rich bone broth until everything is silky and deeply satisfying. A splash of apple cider vinegar at the end brightens the whole bowl and keeps the flavors from feeling heavy. For anyone navigating a sensitivity to fungi, soups can be a minefield — store-bought broths and seasoning blends often sneak in mushroom extract or powder for umami depth. Here, that savory richness comes entirely from the bone broth, ginger, garlic, and turmeric, so there's nothing hidden to worry about. A scatter of fresh parsley on top adds a pop of color and a clean, herby finish that ties it all together. It's the kind of simple, nourishing pot you'll want to keep on rotation all season long.
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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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