Soy Free Ginger-Garlic Cabbage Soup
This soul-warming soup is exactly what you want on a cold evening — deeply aromatic, nourishing, and built on a base of ginger, garlic, and golden turmeric that fills the kitchen with an incredible fragrance as it cooks. Coconut oil carries the aromatics beautifully, and the bone broth gives the whole pot a rich, satisfying depth that feels like it simmered all day even when it hasn't. Shredded green cabbage and tender carrot rounds soak up every bit of that spiced broth, and a splash of apple cider vinegar at the end brightens everything up in the best way. For anyone navigating soy sensitivities, this recipe is naturally free of the ingredient without any swaps or substitutions required — every component is straightforward and easy to verify. So many packaged soups and broths sneak in soy-derived additives, which makes a homemade pot like this genuinely worth the effort. Finish each bowl with a handful of fresh parsley for a pop of color and a little herby lift, or keep it simple and let the broth shine on its own.
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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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