Xanthan Gum Free Ginger-Garlic Cabbage Soup
This deeply aromatic soup is the kind of bowl that warms you from the inside out, built on a base of slow-cooked onion, punchy garlic, and freshly grated ginger that fills the kitchen with an incredible fragrance. Shredded green cabbage and sweet carrot rounds simmer in rich bone broth until perfectly tender, while a splash of apple cider vinegar at the end brightens the whole thing up. Ground turmeric adds a subtle earthiness and a gorgeous golden hue without overpowering the other flavors. The good news for anyone avoiding xanthan gum is that this recipe never needs it — the body and texture come entirely from the vegetables and broth, no thickeners or additives required. So many packaged soups and seasoning blends sneak in stabilizers and gums, but every single ingredient here is clean and straightforward. Coconut oil ties the aromatics together beautifully, and a handful of fresh parsley on top adds a pop of color and freshness right before serving. It's simple, nourishing, and genuinely satisfying — the kind of recipe you'll come back to again and again.
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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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