Low Iodine Rosemary-Garlic Cabbage Soup
Total time1 hr
Prep time15 min
Cook time45 min
4.5(4)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 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
Chef's tipSwap 1:1 for fine sea salt; adjust 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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