Whole 30 Ginger-Garlic Cabbage Soup
This deeply aromatic soup is the kind of bowl that makes you feel taken care of from the inside out. Coconut oil, fresh ginger, and six full cloves of garlic build a fragrant base that fills your kitchen before the broth even hits the pot. Turmeric blooms into the aromatics, giving the whole thing a warm golden hue and an earthy depth that pairs beautifully with the natural sweetness of carrots and tender shredded cabbage. Bone broth brings richness and body, making this feel genuinely satisfying rather than like a "diet soup" you're forcing yourself through. A splash of apple cider vinegar at the end brightens everything up and keeps the flavors lively. Every single ingredient here is clean and compliant, so there's no label-reading or substitution stress — just real food doing exactly what it's supposed to do. Finish it with a handful of fresh parsley and you've got a meal that's as nourishing as it looks.
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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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