Seed Oil Free Ginger-Garlic Cabbage Soup
This deeply warming soup is the kind of thing you want simmering on the stove on a cold afternoon — fragrant, nourishing, and built on ingredients that actually do something good for you. Coconut oil stands in as the cooking fat here, which means there's no canola, soybean, or vegetable oil anywhere near the pot. The aromatics are the real star: minced garlic and freshly grated ginger bloom in that oil before turmeric coats everything in a golden haze, and the whole base smells incredible before the broth even goes in. Bone broth gives the soup a richness and body that a standard vegetable stock just can't match, while shredded cabbage and sliced carrots add satisfying texture as they simmer down to tender. A splash of apple cider vinegar at the end brightens the whole bowl and keeps the flavors from feeling flat or heavy. It's the kind of clean, honest cooking that doesn't require a long ingredient list to taste like it took real effort — just good produce, quality fat, and a little patience.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!