Paleo Ginger-Garlic Cabbage Soup
This deeply warming soup is exactly the kind of bowl you want when the weather turns or your body needs a reset. Coconut oil, fresh ginger, and a generous hit of garlic build an aromatic base that fills the kitchen before you've even added the broth. Bone broth gives the whole thing a rich, nourishing backbone that grain-based or legume-heavy soups simply can't match, making it a natural fit for anyone eating ancestrally. Turmeric adds a subtle earthiness and that gorgeous golden hue, while shredded cabbage and sliced carrots bring real body and texture to every spoonful. A splash of apple cider vinegar at the end brightens everything up and keeps the flavors from feeling flat or one-dimensional. It's the kind of recipe that looks humble on paper but tastes like you spent far more effort than you actually did — and a handful of fresh parsley on top makes it feel genuinely finished.
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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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