There’s something about a steaming bowl of soup on a gray afternoon that just fixes things. Comforting Cabbage Soup with Ginger is that kind of bowl warm, bright, a little spicy from the ginger, and packed with tender cabbage that soaks up every bit of the broth.
I first made this in January 2019, after coming home from a farmers market with way too much cabbage and a knob of ginger that smelled like sunshine. My daughter said it tasted “like a hug in a spoon,” which I wrote down immediately because honestly, that’s exactly it. The ginger adds warmth without overwhelming anything, and after ten years of blogging, I can tell you that balance is everything.
PrintComforting Cabbage Soup with Ginger: Easy Homemade Recipe
Comforting Cabbage Soup with Ginger is a cozy and healthy dish filled with fresh vegetables and warming spices. It’s perfect for a wholesome dinner that’s both flavorful and nourishing. Enjoy a bowl of this heartwarming soup any day of the week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Standard
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped onion
- 2 medium carrots halved and sliced
- 4 cloves garlic minced
- 1 tablespoon minced fresh ginger
- ½ teaspoon ground turmeric
- ½ teaspoon crushed red pepper
- 4 cups low-sodium vegetable or chicken broth
- 1 14-ounce can no-salt-added diced tomatoes or 2 cups chopped fresh tomatoes
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- 5 cups coarsely chopped green cabbage
- 1 medium zucchini diced
- Chopped parsley for garnish
Instructions
- Warm the olive oil in a large pot over medium heat, then add the onion and carrots, stirring occasionally until they begin to soften, about 3 minutes.
- Stir in the garlic, ginger, turmeric, and crushed red pepper, cooking until the aromas develop, roughly 1 minute.
- Pour in the broth along with the tomatoes including their juices, then season with salt and pepper before bringing the mixture to a boil.
- Add the cabbage and zucchini to the pot, bring back to a boil, then lower the heat to let it simmer gently.
- Let the soup cook uncovered with occasional stirring until all vegetables are tender, approximately 10 minutes.
- Serve the soup hot with a sprinkle of chopped parsley if you like.
Nutrition
- Serving Size: 1 bowl
- Calories: 150 kcal
- Sugar: 7g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Why You’ll Love This Soup
This bowl delivers everything you want when you’re craving something light but deeply satisfying. The ginger adds a gentle warmth that tingles just enough, while the cabbage turns silky and sweet as it simmers. It’s one of those recipes that feels nourishing without being heavy perfect for those nights when you want comfort but also want to feel good afterward.
What makes it especially lovely is how forgiving it is. You don’t need fancy knife skills or hard-to-find ingredients. Just a good pot, a little patience, and about 20 minutes from start to finish. My kitchen always smells like a spa when the ginger hits the heat, and honestly, that alone is worth making it.
- Fast: Ready in under 25 minutes, start to finish
- Flexible: Works with what’s in your crisper drawer
- Cozy & bright: Warming spices meet fresh vegetables
What You’ll Need (Ingredients & Tools)
The ingredient list is refreshingly simple mostly vegetables, a little olive oil, and pantry spices that probably already live in your cupboard. You’ll want a large pot (I use my 5-quart Dutch oven) and a wooden spoon. That’s it.
Here’s what goes in:
| Ingredient | Why It Matters |
|---|---|
| Green cabbage | The base turns tender and slightly sweet |
| Fresh ginger | Adds warmth and a gentle zing |
| Turmeric & crushed red pepper | Depth and a little heat |
| Diced tomatoes | Adds body and a hint of sweetness |
| Carrots, zucchini, onion | Texture, color, and natural sweetness |
| Vegetable or chicken broth | The flavorful base that ties it all together |
Pro Tip: Use low-sodium broth so you can control the saltiness. The vegetables release their own flavor as they cook, so you don’t need much.
How It Comes Together
Start by heating your olive oil in a large pot over medium heat. Toss in the chopped onion and sliced carrots, stirring now and then until they start to soften about 3 minutes. Then add the minced garlic, fresh ginger, turmeric, and crushed red pepper. Stir constantly for about a minute until your kitchen smells incredible.
Next, pour in the broth, diced tomatoes (with their juices), salt, and pepper. Bring everything to a boil, then stir in the coarsely chopped cabbage and diced zucchini. Let it return to a boil, then lower the heat and simmer until all the vegetables are tender about 10 minutes.
That’s it. Ladle it into bowls, sprinkle with fresh parsley if you have it, and serve warm.
Simple Swaps & Tweaks
One of the things I love most about Comforting Cabbage Soup with Ginger is how easy it is to make it your own. Out of zucchini? Use yellow squash or even diced bell pepper. Want more protein? Stir in shredded rotisserie chicken or white beans during the last few minutes of cooking.
| If You Don’t Have… | Try This Instead |
|---|---|
| Fresh ginger | 1 teaspoon ground ginger (add with turmeric) |
| Green cabbage | Napa or savoy cabbage |
| Zucchini | Yellow squash, bell pepper, or celery |
| Diced tomatoes | 1 cup tomato sauce + ½ cup water |
| Crushed red pepper | Pinch of cayenne or black pepper |
Note: If you prefer a thicker soup, mash some of the carrots against the side of the pot before serving. It adds body without changing the flavor.
Serving & Storing Your Soup
Serve this soup hot, straight from the pot, with crusty bread or a side of crackers. It also pairs beautifully with a simple green salad or grilled cheese on the side. I like to keep a batch in the fridge for easy lunches throughout the week the flavors actually deepen after a day or two.
| Storage Method | How Long It Lasts |
|---|---|
| Refrigerator (airtight container) | Up to 5 days |
| Freezer (freezer-safe container) | Up to 3 months |
| Reheating | Stovetop over medium heat or microwave in 1-minute intervals |
Pro Tip: If freezing, leave out the zucchini or add it fresh when reheating it holds its texture better that way.
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FAQs ( Comforting Cabbage Soup with Ginger )
What type of cabbage works best for this soup?
Green cabbage is my go-to choice as it holds its texture well and has a mild, sweet flavor. Red cabbage works too but will turn the broth purple. Napa cabbage cooks faster and creates a more delicate soup. Avoid overcooking any variety to prevent mushiness.
How much fresh ginger should I use?
Start with 1-2 tablespoons of freshly grated ginger for a 6-cup batch. You can always add more to taste after simmering. Fresh ginger is much more potent than ground, so a little goes a long way. Grate it finely to distribute the flavor evenly throughout the broth.
Can I make this recipe ahead of time?
Yes, this soup actually tastes better the next day as the flavors meld together. Store it in the refrigerator for up to 4 days. The cabbage may soften slightly upon reheating, but the taste remains excellent. Add a splash of broth when reheating if it seems too thick.
What can I add to make this soup more filling?
Try adding cooked ground turkey, shredded chicken, or white beans during the last 10 minutes of cooking. Diced potatoes or carrots added early in the cooking process work well too. For extra protein, crack an egg into each bowl and let the hot soup cook it gently.
How do I store and freeze leftover soup?
Cool completely before refrigerating for up to 4 days in airtight containers. For freezing, leave some headspace as the liquid expands. It keeps for 3 months frozen. Thaw overnight in the fridge and reheat gently on the stovetop, stirring occasionally.
You’ll love how Comforting Cabbage Soup with Ginger turns out silky cabbage, a gentle warmth from the ginger, and a golden broth that tastes like care in a bowl. It’s ready in 25 minutes, and the aroma alone will bring everyone to the table.
A trick I learned from my mom’s kitchen: add a squeeze of lemon just before serving for brightness. You can also stir in white beans or shredded chicken for extra heartiness. Leftovers keep beautifully for five days and taste even better the next day, so make a big batch.
I’d love to know did you grow up with a soup like this? Share a photo when you make it, or tag someone who needs a warm hug in a bowl. Save this recipe for those chilly evenings when only something this cozy will do.
