Seeds Free Ginger-Garlic Cabbage Soup
This deeply warming soup is the kind of bowl that feels like it's doing something good for you from the very first sip. Coconut oil carries a base of sliced onion, minced garlic, and freshly grated ginger until everything turns fragrant and golden, then turmeric blooms in the pan for just thirty seconds before the carrots and bone broth join the party. Shredded green cabbage goes in next and simmers until silky and tender, soaking up all that aromatic, golden broth. A splash of apple cider vinegar at the end brightens the whole pot and keeps the flavors lively rather than flat. Every single ingredient here is naturally free of seeds, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking. Fresh parsley scattered on top adds a little color and a clean herbal note that ties everything together beautifully. It's the kind of simple, nourishing soup you'll want to keep on rotation all season long.
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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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