Gluten Free Rosemary-Garlic Cabbage Soup

Total time1 hr

Prep time15 min

Cook time45 min

Gluten Free Rosemary-Garlic Cabbage Soup

Checking the ingredient list, nothing here runs afoul of a gluten free kitchen — no flour, no soy sauce, no barley or wheat-based thickener in sight — so this soup is easy to love without a second thought. A generous glug of olive oil softens onion and garlic before carrots, celery, and cabbage go in, building layers of savory depth right from the start. Sweet potato adds a cozy, almost creamy bite once simmered tender, while turmeric and ginger warm the broth with color and a gentle kick. Rosemary and thyme steep right in the pot, infusing every spoonful with an herby, comforting aroma, and a splash of apple cider vinegar at the end brightens the whole bowl. Finished with a scatter of fresh parsley, it's a nourishing, ladle-and-go dinner that fits beautifully into a gluten free routine.

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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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