AIP Friendly Dill & Chive Green Vegetable Soup
This vibrant, blended green soup is the kind of bowl that feels genuinely restorative — deeply savory from bone broth, brightened with fresh lemon, and layered with the herby punch of dill and chives. Leeks and zucchini form the silky base, while baby spinach and curly kale get stirred in at the end so they stay brilliantly green and nutrient-dense. Ground turmeric and ginger add warmth and depth without relying on any nightshade spices, which makes this a rare find for anyone navigating the autoimmune protocol. The whole thing gets blended smooth, so you end up with a velvety, restaurant-worthy texture from nothing but whole, compliant ingredients. Bone broth is the backbone here — use a homemade batch or a trusted AIP-compliant brand to keep everything on track. It comes together in well under an hour and serves four, making it a practical choice for meal prep or a weeknight dinner when you need something nourishing fast. Finish each bowl with extra chives and a few dill sprigs and it looks as good as it tastes.
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Learn more →Ingredients
4 servings
For the soup
- 2 tbsp olive oil
- 1 medium leek, white and light-green parts only, halved lengthwise and thinly sliced
- 3 cloves garlic, minced
- 2 medium zucchini (about 12 oz total), roughly chopped
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 5 cups bone broth (homemade or aip-compliant brand)
- 4 cups baby spinach, loosely packed
- 2 cups curly kale, stems removed, leaves roughly torn
- 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
- 1 tsp salt, or to taste
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
- fresh dill sprigs, for garnish (optional)
Instructions
- 1
Heat the olive oil in a large pot over medium heat until shimmering. Add the leek and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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