Almond Free Ginger-Garlic Greens Soup

Total time45 min

Prep time15 min

Cook time30 min

5.0

(6)

This deeply nourishing soup is built on a bold base of fresh garlic, grated ginger, and golden turmeric bloomed in coconut oil — and the aroma alone is enough to pull everyone into the kitchen. A generous pour of bone broth ties it all together, carrying tender rounds of carrot, celery, lacinato kale, bok choy, and baby spinach into a bowl that feels restorative without being heavy. A finishing splash of apple cider vinegar and coconut aminos adds just the right brightness and depth, lifting the whole pot without any soy or dairy in sight. For anyone navigating tree nut allergies, soups can be a quiet minefield — thickeners, garnishes, and store-bought broths sometimes sneak in almond-based ingredients you'd never expect. Every single component here is straightforward and easy to verify, so you can cook with confidence and focus on the flavors instead. Serve it with a squeeze of lemon and a scatter of fresh herbs, and it goes from weeknight staple to something you'd genuinely want to share.

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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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