Peanut Free Ginger-Garlic Cabbage Soup
This warming, golden-hued soup is the kind of bowl that feels like it's doing something good for you with every sip. Coconut oil carries the aromatics — sliced onion, a generous hit of garlic, and freshly grated ginger — before turmeric blooms into the mix, turning everything a gorgeous amber. Shredded cabbage and sweet carrot rounds simmer low and slow in bone broth until they're meltingly tender, and a splash of apple cider vinegar at the end brightens the whole pot. The ingredient list is refreshingly straightforward, built entirely from whole vegetables, spices, and pantry staples, so there's no need to scrutinize labels for hidden peanut derivatives or shared-facility warnings. It's naturally free of the usual allergen landmines that can make a simple soup feel complicated. Finish each bowl with a scatter of fresh parsley for a little color and freshness, or skip it and dig straight in — either way, this one is deeply satisfying.
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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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