Pork Free Ginger-Garlic Cabbage Soup
This soul-warming soup is the kind of bowl you'll want on repeat — deeply aromatic, nourishing, and built on a base of bold ginger, garlic, and golden turmeric. Coconut oil carries the aromatics beautifully, and by the time the shredded cabbage and carrots have simmered in rich bone broth, the whole pot smells absolutely incredible. A splash of apple cider vinegar at the end brightens everything up and gives the broth that extra little edge that keeps you going back for more. It's naturally free from any pork-derived ingredients, so there's no need to scrutinize labels or swap anything out — every ingredient here is clean and straightforward. Cabbage soups can sometimes feel heavy or one-dimensional, but the layering of fresh ginger and minced garlic makes this one feel lively and complex without any fuss. Finish it with a handful of fresh parsley for a pop of color and a hint of freshness that ties the whole bowl together.
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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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