Yeast Free Ginger-Garlic Cabbage Soup
This deeply warming soup is the kind of bowl that makes you feel taken care of from the inside out. Fragrant garlic and fresh ginger bloom in coconut oil before turmeric, sweet carrots, and tender shredded cabbage join a rich bone broth base — the result is layered, nourishing, and genuinely satisfying. A splash of apple cider vinegar at the end brightens everything up and adds a subtle tang that keeps each spoonful interesting. For anyone navigating a yeast-free approach, soups like this can be tricky because so many store-bought broths and seasoning blends sneak in hidden fermented or yeast-derived additives — here, every ingredient is straightforward and easy to verify. The bone broth brings body and depth without any of those concerns, and the whole pot comes together with nothing processed or packaged beyond what you choose. Fresh parsley on top adds a pop of color and a clean, herby finish that makes it feel a little fancy for a weeknight. It's the kind of recipe you'll want on rotation whenever you need something restorative and real.
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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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