Walnut Free Ginger-Garlic Cabbage Soup
This deeply warming soup is built on a base of coconut oil, slow-softened onion, and a generous hit of fresh ginger and garlic that fills the kitchen with an incredible aroma from the very first minute. Turmeric gives the broth a golden hue and earthy depth, while shredded green cabbage and sweet carrot rounds simmer until perfectly tender in a rich bone broth. A splash of apple cider vinegar at the end brightens everything up and keeps the flavors from feeling heavy. The whole thing is naturally free from tree nuts — every ingredient is straightforward and easy to verify, so there's no need to scrutinize labels or worry about hidden additions. It's the kind of nourishing, restorative bowl that works just as well on a weeknight as it does when you're feeling under the weather. Finish it with a handful of fresh parsley for a pop of color and a little herby lift.
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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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