Oats Free Ginger-Garlic Cabbage Soup
This deeply warming soup is built on a foundation of bold aromatics — fragrant ginger, pungent garlic, and earthy turmeric bloomed in coconut oil until the whole kitchen smells incredible. Tender shredded cabbage and sweet carrot rounds soak up a rich bone broth base, while a splash of apple cider vinegar at the end brightens everything and pulls the flavors together beautifully. Every single ingredient here is naturally free from oats and oat derivatives, so there's no label-scanning or substitution stress involved — just straightforward, wholesome cooking. The technique is simple enough for a weeknight but the result tastes like something that simmered all day. Fresh parsley scattered on top adds a pop of color and a clean, herby finish that makes each bowl feel a little special. It's the kind of soup that's equally good for meal prep or serving straight from the pot to a hungry crowd.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!