Artificial Food Coloring Free Ginger-Garlic Greens Soup
This deeply nourishing soup is built on a foundation of bold aromatics — fresh ginger, plenty of garlic, and warm turmeric — that bloom in coconut oil before a rich bone broth brings everything together. Lacinato kale, baby bok choy, spinach, carrots, and celery pile in for a bowl that's genuinely vibrant without a drop of artificial color in sight. That golden hue comes entirely from turmeric and the natural sweetness of the vegetables, which means you know exactly what you're eating. Coconut aminos add a subtle savory depth in place of conventional soy sauce, keeping the ingredient list clean from start to finish. A splash of apple cider vinegar at the end brightens the whole pot and makes every spoonful taste more alive. Finished with fresh herbs and a squeeze of lemon, this is the kind of soup that feels restorative and satisfying rather than virtuous and boring.
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Learn more →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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