AIP Friendly Collard Greens Soup with Dill & Chive
This hearty, golden-hued soup is exactly the kind of bowl you want when you need something deeply nourishing without a long list of compromises. Sweet potato and carrots give it a natural sweetness and body, while turmeric and ginger add warmth that makes the whole pot smell incredible as it simmers. Bone broth forms the backbone here — rich, gut-supportive, and completely in line with what the autoimmune protocol is all about. Collard greens get cut into tender ribbons and cooked just long enough to lose their raw edge while holding onto their color and nutrients. A splash of apple cider vinegar and fresh lemon juice at the end brighten everything up, keeping the flavors lively rather than flat. The finishing touch of chopped dill and sliced chives stirred in off the heat makes this feel genuinely fresh and herb-forward, not like a sad elimination-diet meal. It serves four and comes together in one pot, which means less cleanup and more time actually enjoying dinner.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 1 medium sweet potato, peeled and cut into ½-inch cubes
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 6 cups bone broth
- 1 bunch collard greens (about 8 oz), stems removed, leaves cut into 1-inch ribbons
- 1 tsp salt, plus more to taste
- 1 tbsp apple cider vinegar
- ¼ cup fresh dill, roughly chopped
Ingredient noteAIP excludes seed-derived spices such as dill seed, but the dill in this recipe is dill weed - the leaf herb, not the seed - so it is likely AIP-compliant.
- ¼ cup fresh chives, thinly sliced
- 1 tbsp fresh lemon juice
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it does not brown.
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