Wheat Free Ginger-Garlic Cabbage Soup
This deeply warming soup is built on a base of coconut oil-sautéed onion, fresh ginger, and plenty of garlic — the kind of aromatics that make your whole kitchen smell incredible before you've even added the broth. A pinch of turmeric blooms in the pot alongside those aromatics, lending a golden hue and earthy depth to every spoonful. Tender carrots and shredded green cabbage simmer low and slow in rich bone broth until everything is soft, savory, and satisfying. A splash of apple cider vinegar at the end brightens the whole bowl in a way that's subtle but makes a real difference. Every single ingredient here is naturally free of wheat — no swaps, no substitutions, no label-reading required. It's the kind of clean, nourishing soup that works just as well for a weeknight dinner as it does when you're trying to reset and eat simply. Finish it with a handful of fresh parsley and you've got something that looks and tastes like you put in way 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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