Pecan Free Ginger-Garlic Cabbage Soup
This deeply warming soup is built on a bold base of fresh ginger, garlic, and turmeric bloomed in coconut oil — and the result is a broth that smells incredible before you've even added the vegetables. Shredded green cabbage and sweet carrot rounds simmer until perfectly tender, soaking up every bit of that fragrant, golden broth. A splash of apple cider vinegar at the end brightens the whole pot and keeps the flavors from feeling heavy. Bone broth gives it a rich, satisfying backbone that makes this feel like real, nourishing food rather than a light side dish. The ingredient list is completely straightforward — no specialty products, no hidden additives, and nothing that could raise concerns about cross-contact with tree nuts. Fresh parsley on top adds a pop of color and a clean, herby finish that ties everything together beautifully. It's the kind of soup you'll want to make on a Sunday and eat all week.
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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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