Nitrate & Nitrite Free Ginger-Garlic Cabbage Soup
This deeply warming soup is built on a foundation of bold aromatics — fresh ginger, plenty of garlic, and golden turmeric — simmered low and slow with tender cabbage, sweet carrots, and rich bone broth. Every ingredient here is whole and unprocessed, which is exactly what makes it such a reliable choice when you're avoiding the preservatives commonly added to packaged soups, cured meats, and processed broths. Coconut oil carries the aromatics beautifully, and a splash of apple cider vinegar at the end brightens the whole pot without introducing anything questionable. The cabbage softens into silky, satisfying ribbons that soak up all that gingery, garlicky broth — it's the kind of bowl that feels medicinal in the best possible way. Fresh parsley on top adds a pop of color and a clean, herby finish. It's simple, nourishing, and completely free of the hidden additives that make so many store-bought soups off-limits.
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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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