This anti-inflammatory turmeric cabbage soup is the perfect nutrient-dense and nourishing meal. It’s paleo, whole30, and can be made AIP.

Turmeric Cabbage Soup

Turmeric is one of my favorite ingredients to cook with! Curcumin is a natural antiinflammatory, and turmeric is a delicious savory spice that’s amazing for cooking. It has a rich orange color, and mild spice that instantly elevates the flavor and appearance of any dish.

This soup is naturally anti-inflammatory with spices like turmeric and ginger, and vegetables like cabbage. It’s easy to make and is the perfect nutrient-dense meal for winter. Whether you’re under the weather, or just want something yummy, this soup is sure to nourish you!

This recipe is paleo, whole30, and can easily be made AIP compliant when following the modifications.

How to Make This Anti-inflammatory Turmeric Cabbage Soup

  • Using a large stockpot, heat the avocado oil over medium heat.
  • Saute the onion, garlic, and ginger for 3-4 minutes or until onion is translucent and fragrant.
  • Add celery and carrots to the pot and saute for another 3-4 minutes to slightly soften.
  • Add the cabbage and cook for 2-3 minutes to slightly cook down.
  • Pour in the broth, “tomato’ sauce, apple cider vinegar, turmeric powder, salt, and chicken. Stir well to combine.
  • Bring the soup to a low simmer and allow to simmer for 25-30 minutes or until vegetables are tender and the soup is flavorful.
  • Add more seasoning to taste. Serve topped with fresh parsley.

Can you make this soup vegetarian?

For sure! You can easily use vegetable broth and leave out the chicken for a vegetable-forward soup.

Can you make this soup without tomato sauce?

Yes! You can easily use nomato sauce to make it nightshade-free. You can also sub the tomato sauce for more broth for a more vegetable-based soup.

The Ingredients for This Soup

Broth & tomato sauce

I prefer to use chicken broth for this soup. You can also use nomato sauce.

Turmeric and ginger

You can use either fresh or ground, and season to taste.

Cooked shredded chicken

You can also use a cubed chicken if desired. Something like rotisserie chicken would work great.

Cabbage, carrots, onions, and celery

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Anti-Inflammatory Turmeric Cabbage Soup


  • Author: Michelle
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55 minutes
  • Yield: 4 1x

Description

This anti-inflammatory turmeric cabbage soup is the perfect nutrient-dense and nourishing meal. It’s paleo, whole30, and can be made AIP.


Scale

Ingredients

  • 2 tbsp avocado oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 thumb ginger, grated
  • 3 stalks celery, chopped
  • 2 cups carrots, chopped
  • 1 medium green cabbage, sliced and cored
  • 5 1/2 cups chicken broth
  • 1/2 cup tomato sauce (sub nomato sauce for AIP)
  • 2 tsp apple cider vinegar
  • 1 tsp turmeric powder
  • 3/4 tsp sea salt
  • 1/2 tsp black pepper (omit for AIP)
  • 1416 oz shredded chicken, cooked
  • 1 tbsp parsley, chopped

Instructions

  1. Using a large stock pot, heat the avocado oil over medium heat.
  2. Saute the onion, garlic, and ginger for 3-4 minutes or until onion is translucent and fragrant.
  3. Add celery and carrots to the pot and saute for another 3-4 minutes to slightly soften.
  4. Add the cabbage and cook for 2-3 minutes to slightly cook down.
  5. Pour in the broth, “tomato’ sauce, apple cider vinegar, turmeric powder, salt, and chicken. Stir well to combine.
  6. Bring the soup to a low simmer and allow to simmer for 25-30 minutes or until vegetables are tender and the soup is flavorful.
  7. Add more seasoning to taste. Serve topped with fresh parsley.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Category: One Pot
  • Method: Stove Top

Nutrition

  • Serving Size: 1 serving
  • Calories: 317
  • Fat: 10.9g
  • Carbohydrates: 27.9g
  • Fiber: 9.4g
  • Protein: 29.3g

Keywords: turmeric cabbage soup

Turmeric Cabbage Soup