Whole 30 Rosemary-Garlic Cabbage Soup

Total time1 hr

Prep time15 min

Cook time45 min

Every ingredient here is straight-up whole-foods territory, so there's nothing to dodge or dance around — just a big, fragrant pot of vegetables simmered until they're deeply tender. Onion and garlic build the savory base, carrots, celery, cabbage, and cubed sweet potato bring color and body, and turmeric, ginger, rosemary, and thyme layer in warmth without leaning on anything processed. It all simmers low and slow in bone broth until the sweet potato practically melts and the cabbage turns silky, then gets brightened at the end with a splash of apple cider vinegar. A scatter of fresh parsley on top adds a clean, herby finish. It's a comforting, satisfying bowl that fits perfectly into a Whole30 routine, whether you're deep in a reset or just craving something warm and nourishing.

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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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