Anti Inflammatory Collard Greens Soup with Dill & Chive
Total time50 min
Prep time15 min
Cook time35 min
5.0(7)
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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
- 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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