Turkey Free Ginger-Garlic Cabbage Soup
This deeply warming soup is the kind of bowl that makes you feel taken care of from the inside out. Coconut oil, fresh ginger, and a generous hit of garlic build an aromatic base that fills the kitchen with an irresistible fragrance before the broth even goes in. Turmeric adds a golden hue and earthy depth, while shredded cabbage and sliced carrots simmer down into something tender and satisfying. A splash of apple cider vinegar at the end brightens the whole pot and keeps the flavors lively rather than flat. Bone broth gives the soup a rich, nourishing backbone that makes it feel substantial without being heavy. It comes together in one pot with straightforward steps, so it's just as practical on a busy weeknight as it is on a slow Sunday. Finish with a handful of fresh parsley and you've got a bowl that looks and tastes like you put in far more effort than you actually did.
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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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