Pistachio Free Ginger-Garlic Cabbage Soup
This deeply warming soup is the kind of bowl that makes you feel taken care of from the inside out. Coconut oil carries the aromatics beautifully, and the combination of fresh ginger and minced garlic blooms into something fragrant and bold before the broth even hits the pot. A pinch of turmeric gives the whole thing a golden hue and earthy depth, while shredded cabbage and sliced carrots simmer down into tender, satisfying bites. Bone broth brings a rich, collagen-forward base that makes this feel nourishing rather than just light, and a splash of apple cider vinegar at the end brightens every flavor in the pot. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of any nut-based ingredients — every component is a whole food you can verify at a glance. A handful of fresh parsley on top adds a pop of color and a clean, herby finish. It's the kind of weeknight soup that tastes like it simmered all day.
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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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