Pregnancy Friendly Ginger-Garlic Cabbage Soup
There is something deeply comforting about a broth-based soup that also happens to be genuinely nourishing, and this one delivers on both fronts. Fresh ginger and garlic build a fragrant, warming base that can be a real lifesaver when nausea or food aversions make eating feel like a chore — the aromatics are bold enough to be satisfying without being overwhelming. Bone broth adds a rich, collagen-forward depth that supports the extra nutritional demands that come with pregnancy, while shredded cabbage and sliced carrots bring fiber and gentle sweetness to every spoonful. Coconut oil keeps the fat source clean and simple, and a splash of apple cider vinegar at the end brightens the whole pot beautifully. The technique is straightforward — soften, layer, simmer — so even on low-energy days this is absolutely doable. A handful of fresh parsley on top adds color and a little extra freshness if you're up for it. It's the kind of bowl that feels like it's actually doing something good for you, because it is.
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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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