Vegetarian Ginger-Garlic Cabbage Soup
This soul-warming soup is the kind of thing you'll want to make on a Sunday and eat all week long. Coconut oil, fresh ginger, and six full cloves of garlic build an aromatic base that fills your kitchen with the most incredible smell before the broth even hits the pot. Turmeric adds a gentle earthiness and that gorgeous golden hue, while shredded cabbage and sliced carrots simmer down into something tender and deeply satisfying. A splash of apple cider vinegar at the end brightens everything up and gives the broth a subtle tang that keeps each spoonful interesting. It's hearty enough to feel like a real meal but light enough that you won't feel weighed down — exactly what a good vegetable-forward soup should be. Fresh parsley on top is optional, but it adds a pop of color and a clean, herby finish that really pulls the bowl together.
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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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