Vegan Ginger-Garlic Cabbage Soup
This soul-warming soup is built on a base of coconut oil-sautéed onion, fresh ginger, and plenty of garlic — aromatics that bloom into something deeply fragrant and satisfying before a single vegetable hits the pot. Turmeric adds a golden hue and earthy warmth, while tender carrots and shredded green cabbage give the broth real body and substance. A splash of apple cider vinegar at the end brightens everything up and keeps the flavors from feeling flat or one-dimensional. One thing worth noting: the recipe calls for bone broth, which is not plant-based — swap in a rich vegetable broth to keep the whole bowl completely free of animal products without losing any of the depth. The swap works beautifully here because the ginger-garlic base does so much of the heavy lifting on flavor. Finish with a handful of fresh parsley for a pop of color and a clean, herby note that ties it all together. It's the kind of simple, nourishing bowl you'll want on rotation all winter 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
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base. - 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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