Nutmeg Free Ginger-Garlic Cabbage Soup
This soul-warming soup is built on a bold foundation of fresh ginger, garlic, and golden turmeric — and every spoonful delivers that deeply savory, slightly spicy comfort you want from a big pot of something good. Coconut oil carries the aromatics beautifully, and the bone broth gives the whole thing a rich, nourishing body that feels restorative without being heavy. Cabbage and carrots simmer down into tender, satisfying bites, while a splash of apple cider vinegar at the end brightens everything up and keeps the flavors lively. For anyone navigating spice sensitivities, this recipe is naturally free of nutmeg — no warm spice blends, no pre-mixed seasonings, just clean, whole ingredients you can see and trust. It's the kind of soup that's easy to make on a weeknight but tastes like you've been tending it all afternoon. Finish it with a handful of fresh parsley and you've got a bowl that looks as good as it tastes.
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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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