Paleo Rosemary-Garlic Cabbage Soup

Total time1 hr

Prep time15 min

Cook time45 min

This soup checklist is easy: every ingredient here is already whole-food friendly, no swaps to worry about. Olive oil, garlic, and onion build a savory base before carrots, celery, cabbage, and cubes of sweet potato go in for body and natural sweetness. Bone broth, rosemary, thyme, turmeric, and ginger simmer everything into a deeply warming, golden-hued pot, and a splash of apple cider vinegar at the end brightens the whole bowl. It's hearty enough to eat as a full meal, light enough to feel restorative, and the kind of nourishing, vegetable-packed soup that fits naturally into a Paleo way of eating. Finish with a scatter of fresh parsley and you've got a simple, satisfying dinner ready in under an hour.

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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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