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Healing Mushroom and Cabbage Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

  • Author: Ingrid DeHart
  • Total Time: 45 minutes
  • Yield: 4 servings 1x


This Mushroom and Cabbage Soup has an earthy, sweet, umami taste and is incredibly healing.


  • 1 pound crimini or shiitake mushrooms
  • 1 tablespoon coconut oil or ghee
  • 1 large yellow onion, thinly sliced
  • 2 celery stalks, thinly sliced
  • 6 garlic cloves, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon fresh turmeric, minced or 1 teaspoon ground turmeric
  • 1/2 teaspoon Celtic sea salt
  • 1/4 teaspoon black pepper
  • 6 cups water, vegetable broth or bone broth
  • 3 cups savoy cabbage cut into ¼ inch ribbons and then into thirds
  • 1 cup kale, thinly sliced
  • hemp seeds for garnish (optional)


  1. Slice mushrooms, if using shiitake discard the stems or save for stock.
  2. Heat coconut oil in a large pot over medium heat.
  3. Add onions and celery and sauté for 5 minutes or until translucent.
  4. Add in garlic, ginger and fresh turmeric, (if using ground, add later) cook for 1 more minute.
  5. Add mushrooms and sauté for about 10 minutes or until the mushrooms soften.
  6. Add salt, pepper, ground turmeric (if using) water or stock and bring to a boil.
  7. Simmer covered for 30 minutes to develop flavors.
  8. Add cabbage and kale. Simmer for 5-10 minutes until cabbage and kale are tender.
  9. Taste to adjust salt.
  10. Serve warm garnished with hemp seeds (optional). Store for up to 1 week in the refrigerator.


Nutrition information is with water.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Soup, Breakfast, Lunch
  • Method: Saute
  • Cuisine: Vegan, Paleo, Gluten-Free, Whole30