Red Meat Allergy Friendly Ginger-Garlic Cabbage Soup
This warming, aromatic soup is the kind of bowl that feels like it's doing something good for you with every spoonful. Coconut oil, fresh ginger, and a generous hit of garlic build a deeply fragrant base, while ground turmeric gives the broth a gorgeous golden hue and earthy depth. Tender shredded cabbage and sweet carrot rounds simmer until perfectly soft, soaking up all that savory bone broth along the way. A splash of apple cider vinegar at the end brightens everything up and keeps the flavors from feeling heavy or one-note. For anyone navigating a red meat allergy, soups can be a minefield — many broths and bases sneak in beef or lamb without much fanfare. This one sidesteps that entirely, relying on bone broth and plant-forward vegetables to deliver serious body and richness. The result is a satisfying, deeply nourishing soup that doesn't feel like a compromise in the slightest. Finish it with a handful of fresh parsley for a little color and freshness, and you've got a bowl that's as beautiful as it is comforting.
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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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