Sesame Free Ginger-Garlic Cabbage Soup
This warming, golden-hued soup is the kind of bowl that feels like it's doing something good for you with every spoonful. Coconut oil carries the aromatics — onion, garlic, and a generous hit of fresh ginger — into something deeply fragrant before the broth even goes in. Turmeric blooms in the pot and gives the whole thing that gorgeous color, while shredded cabbage and sweet carrot rounds simmer down into tender, satisfying bites. A splash of apple cider vinegar at the end brightens everything up and keeps the flavors from feeling heavy. Sesame oil is a common go-to in vegetable-forward soups like this, but this recipe leans on bone broth and bold aromatics to build richness without it — no swaps or substitutions needed. It's naturally free of any sesame-derived ingredients from start to finish, so you can cook it with total confidence. Finish with a handful of fresh parsley and it's ready to serve straight from the pot.
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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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