Pescatarian Ginger-Garlic Cabbage Soup
This soul-warming soup is the kind of bowl that makes you feel better just by looking at it. Shredded green cabbage, sweet carrots, and a deeply aromatic base of fresh ginger, garlic, and turmeric come together in a rich bone broth that's both nourishing and deeply satisfying. The coconut oil does a beautiful job of blooming those spices, and a final splash of apple cider vinegar at the end brightens the whole pot in a way that keeps every spoonful interesting. It's a naturally fish- and meat-free-friendly recipe as long as you reach for a fish-based or vegetable bone broth, making it an easy fit for anyone eating from the sea rather than the land. The technique is straightforward — mostly just layering aromatics and letting the simmer do the heavy lifting — so it's approachable even on a weeknight when you don't have much energy to spare. Fresh parsley on top adds a pop of color and a little herby lift that ties everything together beautifully.
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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
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base. - 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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