Anti Inflammatory Rosemary-Garlic Cabbage Soup

Total time1 hr

Prep time15 min

Cook time45 min

Anti Inflammatory Rosemary-Garlic Cabbage Soup

This warming pot of soup builds layer by layer, starting with softened onion and garlic before carrots, celery, cabbage, and sweet potato join in to soak up all those aromatics. Turmeric and ginger bring warmth and color, while fresh rosemary and thyme perfume the broth as it simmers low and slow until every vegetable turns tender. A splash of apple cider vinegar at the end brightens the whole pot, cutting through the richness and waking up every flavor. It's a nourishing, vegetable-forward bowl that leans on real, whole ingredients rather than anything processed, making it an easy fit for an anti-inflammatory way of eating. Finished with a scatter of fresh parsley, it's the kind of soup you'll want on repeat all season long.

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, diced
6 cloves garlic, thinly sliced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced
½ small head green cabbage (about 4 cups), cored and roughly chopped
1 medium sweet potato, peeled and cut into ¾-inch cubes
6 cups bone broth
2 sprigs fresh rosemary
1 tsp fresh thyme leaves
½ tsp ground turmeric
¼ tsp ground ginger
1 tbsp apple cider vinegar
1 tsp sea salt, plus more to taste

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until it shimmers. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2
Add the garlic and cook, stirring frequently, until fragrant and just beginning to turn golden at the edges, about 2 minutes. Watch closely so it does not brown too quickly.

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