AIP Friendly Ginger-Garlic Greens Soup

Total time45 min

Prep time15 min

Cook time30 min

5.0

(6)

This deeply nourishing soup is exactly the kind of bowl you want when your body needs a reset — fragrant, vibrant, and packed with leafy greens that actually make you feel good. Fresh ginger and six cloves of garlic build a warming, aromatic base, while turmeric adds that golden depth and subtle earthiness that makes every spoonful feel intentional. The whole thing simmers in bone broth, which keeps it rich and satisfying without relying on any of the grains, legumes, or nightshades that can be so tricky to avoid. Lacinato kale, baby bok choy, spinach, and sliced carrots give you serious vegetable variety in a single pot, and coconut aminos add a gentle savory note in place of conventional soy sauce. A splash of apple cider vinegar at the end brightens everything up and keeps the flavors from feeling flat. It serves four, so it's great for a weeknight dinner or for portioning out across a few days when you want something healing on standby. Finish each bowl with fresh herbs and a squeeze of lemon and it goes from simple to genuinely craveable.

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Ingredients

4 servings

2 tbsp coconut oil
1 medium yellow onion, finely diced
6 cloves garlic, minced
2 tbsp fresh ginger, peeled and finely grated
1 tsp ground turmeric
¼ tsp ground ginger
6 cups bone broth
2 medium carrots, peeled and sliced into thin rounds
2 stalks celery, thinly sliced
1 small bunch lacinato kale (about 4 oz), stems removed, leaves roughly chopped
2 cups baby spinach
2 heads baby bok choy, halved lengthwise and sliced crosswise into 1-inch pieces
1 tbsp apple cider vinegar
1 tbsp coconut aminos
1 tsp fine sea salt, plus more to taste

For serving

2 scallions, thinly sliced (optional)
1–2 tbsp fresh cilantro or parsley, roughly chopped (optional)
lemon wedges, for squeezing (optional)

Instructions

1
Melt the coconut 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 5–6 minutes.
2
Add the garlic and fresh ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.

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