Shellfish Free Ginger-Garlic Cabbage Soup
This soul-warming soup is exactly the kind of bowl you want when the weather turns or you just need something deeply nourishing. Coconut oil, fresh ginger, and six cloves of garlic build an aromatic base that fills the kitchen with an incredible fragrance before you've even added the broth. Turmeric gives the whole pot a gorgeous golden hue and earthy depth, while shredded cabbage and sliced carrots simmer until perfectly tender in rich bone broth. A splash of apple cider vinegar at the end brightens everything up and balances the savory, spiced flavors beautifully. Unlike a lot of soups that rely on seafood stock or hidden shellfish-based flavor boosters, every single ingredient here is straightforward and easy to verify — no label-reading anxiety required. Fresh parsley on top adds a pop of color and a clean, herby finish that makes the whole bowl feel a little more special. It's simple enough for a weeknight but satisfying enough to make you feel like you really cooked something.
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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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