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Anti-Inflammatory Turmeric Cabbage Soup

  • Author: Michelle
  • Total Time: 55 minutes
  • Yield: 4 1x


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


  • 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


  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.


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

  • Prep Time: 15
  • Cook Time: 40
  • Category: One Pot
  • Method: Stove Top


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

Keywords: turmeric cabbage soup