Rice Free Ginger-Garlic Cabbage Soup
This deeply warming soup is built on a base of fragrant garlic and fresh ginger, and it delivers serious comfort in every spoonful. Coconut oil carries the aromatics beautifully, and a bloom of ground turmeric gives the broth a golden hue and earthy depth before the vegetables even hit the pot. Tender carrots and shredded green cabbage simmer low and slow in rich bone broth until everything is silky and satisfying. A splash of apple cider vinegar at the end brightens the whole bowl and keeps the flavors from feeling heavy. For anyone navigating a grain-free approach, this is the kind of recipe that proves you don't need a starchy filler to feel full and nourished — the broth and vegetables do all the heavy lifting. Fresh parsley on top adds a pop of color and a clean, herby finish that makes it feel just a little fancy. It's the kind of pot you'll want to keep on the stove all week.
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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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