Cabbage and Potato Soup

AIP Wellness Journey

A comforting Cabbage and Potato Soup that’s dairy free, gluten free, and AIP-friendly. Made with cabbage, carrots, celery, sweet potato, and fresh cilantro, this nourishing soup supports gut and immune health while being light, flavorful, and easy to digest. Perfect for autoimmune wellness or gentle detox days.

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Prep Time 15

Cook Time 35

Servings: 6 servings (2 cups each)

Course: Soup

Cuisine: Mediterranean

Calories: 140

Ingredients Method Video Notes

Ingredients

1 medium green cabbage chopped or shredded
2 large carrots diced
2 celery sticks sliced
1 medium white sweet potato peeled and cubed
1 medium onion chopped
1 thumb-size piece of fresh ginger peeled and finely grated or minced
2 tbsp avocado oil
8 cups water or broth if available
1½ tsp sea salt more to taste
2 tbsp fresh cilantro chopped (plus extra for garnish)
1/2 tsp turmeric

Method

Heat avocado oil in a large pot. Add the chopped onion and cook until softened.
Stir in the ginger and sauté for about 1 minute until fragrant.
Add celery and carrots. Cook for 3–4 minutes, stirring occasionally.
Add the cabbage and sea salt. Mix well to coat with the aromatics.
Pour in the water. Bring to a boil, then reduce to a simmer.
After about 15 minutes, add the sweet potato cubes. Continue simmering until all vegetables are tender, around 15–20 minutes more.
Stir in chopped cilantro right before serving.
Taste and adjust salt if needed. Garnish bowls with extra cilantro and a drizzle of avocado oil if desired.

Video

Notes

For a richer flavor, use homemade bone broth instead of water. If you don’t have broth, add a splash of coconut aminos or a drizzle of avocado oil before serving for depth.

Fresh cilantro gives brightness, but parsley or dill work well too.

The soup thickens slightly after cooling; add a bit of water when reheating to bring it back to a smooth consistency.

This Cabbage and Potato Soup is ideal for meal prep and freezes beautifully.