BHA & BHT Free Ginger-Garlic Greens Soup
This deeply nourishing soup is built on a base of fresh aromatics — real garlic, grated ginger, and bloomed turmeric — that fill your kitchen with the kind of fragrance that makes everyone wander in asking what's for dinner. The broth is rich and golden, loaded with tender carrots, silky kale, bok choy, and baby spinach, all finished with a bright hit of apple cider vinegar and coconut aminos. Every single ingredient here is whole and unprocessed, which matters when you're avoiding synthetic preservatives like BHA and BHT that sneak into packaged broths, seasoning blends, and even some cooking oils. Coconut oil and bone broth do the heavy lifting in this recipe, keeping the fat and liquid components completely clean without sacrificing any depth of flavor. The coconut aminos add a subtle savory note in place of conventional soy sauce, which is another common source of unwanted additives. A squeeze of lemon at the end lifts everything and makes the greens taste even more vibrant. It's the kind of bowl that feels restorative and satisfying in equal measure — simple enough for a weeknight, but layered enough to feel like you really cooked something.
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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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